-
1
Preheat the oven to 425F (220C).
-
2
Lightly oil a baking sheet.
-
3
Make a deep lengthwise incision, without cutting through the skin, down the center of the cut side of each eggplant half.
-
4
Place on the baking sheet, skin side up.
-
5
Bake for 2530 minutes, or until the flesh is thoroughly softened and collapsing.
-
6
Transfer the eggplant halves to a colander on a plate.
-
7
Let stand for 15 minutes, or until they are cool enough to handle.
-
8
Scoop the eggplant flesh into a food processor.
-
9
Add the tahini and lemon juice with the olive oil, yogurt, and garlic, and process until smooth.
-
10
Taste and adjust the tahini and lemon juice as needed, then season with salt and pepper.
-
11
Sprinkle with cilantro, and serve.
-
12
Good with warmed pita bread, cut into strips.
-
13
Prepare by hand
-
14
Preheat the broiler and set the pan about 8in (20cm) from the source of heat.
-
15
Broil the scored eggplant halves, cutsides down, about 10 minutes, until thoroughly softened and collapsing.
-
16
Instead of using a food processor, the ingredients can be mashed together to a paste using a large pestle and mortar or in a large bowl using a sturdy wooden spoon.
