Baked Finger Eggplants, Yogurt, and Cucumber

1. 1

   Preheat the oven to 400F (200C).

2. 2

   Wipe the eggplants and cut them in half lengthwise.

3. 3

   Pour a thin layer of olive oil into a baking pan and place the eggplants, cut side down, in the oil.

4. 4

   Bake until soft and squishy, about forty minutes.

5. 5

   To make the cucumber yogurt, wipe the cucumber half and grate coarsely.

6. 6

   Sprinkle lightly with salt and set aside in a colander for half an hour.

7. 7

   Squeeze the cucumber dry in the palm of your hand, then stir it into the yogurt.

8. 8

   Peel and finely crush the garlic, chop the mint leaves, and stir both into the cucumber and yogurt.

9. 9

   Toast the black onion seeds lightly in a nonstick pan.

10. 10

    Transfer the yogurt to a serving bowl and sprinkle with the onion seeds.

11. 11

    Serve the eggplants on plates with the cucumber yogurt.

12. 12

    Spread some of the baked eggplant onto a piece of the bread, spoon over a little of the yogurt, and eat.

No additional tips available.