Sesame Cilantro Chili Eggplant

• 10-12 mixed eggplant
• 3 Tbl spoons sesame oil
• 1 1/3 cup water
• 3 Tbl spoons sesame seeds
• 2 Thai green chilis (or any pepper)
• 1 tsp. fennel seeds
• 1 tsp. tumeric powder
• 1 cup cilantro
• 1 cup parsley
• Salt
• 1 cup almonds (optional)
• 1 cup tomatoes
• Pepper and salt, to taste
• 1 cup mixed tomatoes (cut in halves)
• 1 red onion
• Assorted flowers
• Mix greens (serve on side)

Directions:

• Toss eggplant, sesame oil, 1/3 cup water and salt and pepper in bowl, before placing on sheet and baking for 15 minutes at 350 degrees F. 
• Add sesame seeds, Thai green chilis, garlic, fennel seeds, turmeric powder, cilantro, parsley, 1 cup water, almonds and salt into blender. Blend until purée consistency. 
• Pour purée over eggplants and cook for an additional 30 minutes in the oven or until the eggplants are cooked. 
• Garnish with tomatoes, onions, flowers and serve with greens on side.