Baba Ghanoush with Tomatoes and Yogurt

Halve the eggplants lengthwise, keeping the skin intact, to create 2 even halves whose flesh will be easy to cook and scoop out.

. Allow 2 minutes.

Arrange the eggplant halves on a baking sheet, coat them evenly with olive oil, and season with salt, ready for baking.

. Use the oven's bake setting.

Gently scoop the tender eggplant flesh from the skin and transfer it to a serving dish, keeping it chunky rather than mashed.

Add the crushed garlic, vegetables, and herbs to the eggplant flesh along with the olive oil, lemon juice, tahini, yogurt, and salt. Fold gently until evenly combined without mashing the ingredients.

Garnish the salad with parsley and chili peppers, drizzle the olive oil evenly over the top, and serve immediately.