2 medium-sized eggplants (the fat oblong types, not the thin Asian eggplants, about 200 grams each)
Olive oil for brushing
1/3 cup Greek yogurt
1 teaspoon extra virgin olive oil
1-2 cloves garlic, finely minced
A couple of dashes ground cumin
Sea salt and freshly cracked black pepper, to taste
Directions
Slice the eggplants lengthways. Score the cut side of the eggplants in a diagonal crisscross pattern, being careful not to cut the skin.
Place the eggplants on a baking tray and brush the cut and scored sides with olive oil. Be generous! Sprinkle with sea salt and a few good grinding of black pepper.
Place the eggplants in a pre-heated 350F oven and roast for 30-45 minutes or until completely soft and nicely browned.
While the eggplants are in the oven, put together your yogurt. In a bowl mix together the yogurt, extra virgin olive oil, garlic, cumin, salt and pepper. Taste and adjust seasoning. Keep this in the fridge until ready to use.
Once the eggplants are ready, remove to a plate. You can dress them with the yogurt sauce or serve this on the side.
