Hasselback Eggplant with Harissa, Garlic Yogurt, and Tahini

HASSELBACK EGGPLANT
with harissa, garlic yogurt, and tahini sauce

Ingredients
2 eggplants, ends removed and sliced lengthwise
salt
1/4 cup harissa paste
2 tsp cumin
6 tbsp olive oil
salt/pepper to taste
2 cups thick, strained yogurt (i.e., greek style)
2 tsp lemon zest (about 1 lemon)
1 clove of garlic, grated or finely minced
salt/pepper to taste
1/4 cup tahini
2 tsp lemon juice
pinch of salt 3ish tbsp water
4 scallions, sliced, dark and light green parts
pinch of sumac (optional)

Recipe summary: Remove the ends of the eggplant and slice in half, lengthwise. Place a chopstick on either side of the eggplant, to keep your knife from cutting all the way down. Make slices in the eggplant about a third of an inch thick. Generously sprinkle salt inside each slice and generously on the bottom. Set on a wire rack for 15-30 minutes. Stir together cumin, harissa, olive oil, salt/pepper. After eggplants has tenderized, take a paper towel to blot off the moisture thats been pulled out of meat. Brush on the harissa paste inside each slice. Place in 400F/200C oven for 40-60 minutes, on the wire rack over a baking sheet, until a knife easily pierces the spine.

In the meantime, stir together the yogurt, lemon zest, garlic, salt/pepper and set aside. In another bowl, stir together the tahini, lemon juice, and salt, adding the water one tablespoon at a time until you reach a drizzlable consistency.

To serve, plate a generous swoop of yogurt, then feather the eggplant on top. Sprinkle with chopped scallion, drizzle with the tahini, and make a final sprinkle of sumac.