Baharat-Spiced Eggplant

Directions

1. Split a large eggplant in half lengthwise. Score the inside of the eggplant in a cross-hatch, brush it with olive oil, sprinkle with salt and pepper, and then bake it in a 425° oven for 45 minutes until soft.
2. Meanwhile, heat a few tablespoons of oil in a large sauté pan and fry one whole thinly-sliced onion for 10 minutes until golden and charred in some places.
3. Add a half minced jalapeno and a few tablespoons of Baharat to the onions and fry for another two minutes.
4. Separately, in a small bowl, mix together one minced garlic clove, the minced peel of one lemon, the juice of one lemon, and the remaining half jalapeno, minced.
5. One the eggplant is done pull it out of the oven and add the lemon jalapeno dressing over the top. Pile on the onions and, finally, dress with a few tablespoons of Greek yogurt that is been thinned with a tablespoon or two of milk.
6. Top the eggplant with some halved cherry tomatoes and a few sprigs of cilantro.