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1
Place a rack in the middle of the oven and preheat to 425 degrees F.
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2
Make the caviar.
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3
Place the eggplant, whole, on a baking sheet and bake for 45 minutes, flipping the eggplant from side to side once or twice, until it is very soft, collapsed looking, and the skin appears wrinkled.
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4
Remove from the oven, let it cool slightly, and peel Cut off both ends.
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5
Cut the peeled eggplant in half and put it back on the baking sheet.
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6
Use a large plate to press down on the eggplant to remove all the juices; discard the juice.
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7
Place the drained eggplant in a food processor or blender and blend until almost pureed.
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8
In a medium-large bowl, crush the garlic with the salt, using the back of a spoon to create a mash.
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9
Add the oil and pepper and stir well.
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10
Add the yogurt and lemon juice and then stir in the pureed eggplant.
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11
Taste for seasoning.
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12
Make the tomato-mint salad: In a medium bowl, mix together the tomatoes, scallions, oil, mint, and salt and pepper to taste.
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13
Taste for seasoning.
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14
The eggplant and the tomato salad can be covered and refrigerated for a day ahead of time.
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15
Put the eggplant puree on a medium-large serving plate and surround the outside edges with the tomato salad.
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16
Garnish with the fresh mint leaves.
