• Preheat the oven to 400℉
• Cut the eggplant lengthwise in half. Score the inside of each half with diagonal cuts running the length of the eggplant. Ensure the cuts penetrate halfway through the eggplant, being cautious not to slice it completely.
• Drizzle olive oil over the flesh side of the eggplant (approx. 1-2 tsp each half), and add pinch of salt.
• Place the eggplants flesh side down and roast for 25-40 minutes until the eggplant is creamy and soft. Check after the 20 minute mark. Once out give them another small sprinkle of salt.

Garlicky Greek Yogurt

• While the eggplants are cooking, in a medium bowl, add the yogurt, chopped cilantro, mint, and dill, grated garlic, and 1 tablespoon of olive oil. Mix to combine and add salt to taste. Cover and place in the fridge for 10 minutes.

Harissa Oil

• In a small saucepan over low heat, add the oil and harissa. Bring to a simmer and cook for 2-3 minutes.
• Carefully strain out the harissa using a handheld mesh strainer, so you are only left with the oil.

Assembly

• To a bowl add the yogurt, the hot eggplant and a generous drizzle of the harissa oil. Serve immediately.