Ingredients for the recipe:

• 2 eggplants
• 3 tablespoons of olive oil
• 1 teaspoon of spicy smoked paprika
• 1 teaspoon of ground cumin
• 1 clove of minced garlic
• Salt and pepper
• 200 g of Greek yogurt
• 1 tablespoon of lemon juice
• 1 tablespoon of tahini
• A handful of cilantro

Preparation:

Prepare the eggplants:

• Preheat the oven to 200°C.
• Cut the eggplants in half lengthwise and score the flesh in a crosshatch pattern with the tip of a knife.

Season:

• Mix the olive oil, smoked paprika, cumin, garlic, salt, and pepper.
• Generously brush the eggplants with this mixture.

Cooking:

• Place the eggplants, cut side up, on a baking sheet lined with parchment paper.
• Bake for 35 to 40 minutes, until they are very tender and slightly golden.

Prepare the yogurt sauce:

• Mix the Greek yogurt with the lemon juice, tahini, salt, and pepper.

Plating:

• Remove the eggplants from the oven and let them cool slightly.
• Spoon some yogurt sauce onto each eggplant half.
• Sprinkle with fresh cilantro.

Enjoy your meal!