Whole-Roasted Eggplant with Chili Crisp Recipe

I have to give credit to my dear friend Andy Baraghani for teaching me how to roast a whole eggplant. A lot of my life was spent slicing, dicing, roasting, and frying eggplant—and until Andy mentioned it, I’d never thought to just throw the whole thing in the oven and let it do its thing.

The creamy, dreamy insides … I will honestly never recover from that first bite. To improve on the real-life fantasy, which doesn’t even need improvement, a little Greek yogurt and chili crisp enhance all the already-beautiful texture and flavor of the veg. A great payoff for very little work!