AT A GLANCE
The secret here is to be thorough in cooking the eggplant - make sure it's completely giving.
|01||Preheat oven to 200C. Cook eggplant over a naked flame or on a barbecue, turning occasionally, until blackened and very soft (10-15 minutes). Cut a slit down each eggplant, open out the halves and set aside in a colander to cool and drain briefly .|
|02||Meanwhile, brush Turkish bread with oil and bake, turning once, until golden (8-14 minutes).|
|03||Dry-roast cumin seeds until fragrant (20-40 seconds), then finely crush with a mortar and pestle. Combine in a bowl with yoghurt, tahini, lemon juice and garlic, then season well with sea salt flakes and finely ground black pepper.|
|04||Scoop out eggplant flesh, chop it and place on a plate. Spoon yoghurt mixture on top and scatter with herbs and sumac to taste. Drizzle with olive oil and serve with toasted Turkish bread and lemon halves to the side.|