Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

Preheat the oven to 400F.

Cut the eggplants in half and lightly oil a baking sheet. Place the eggplants skin side down on the baking sheet and roast 40 minutes, or until very soft.

Remove the eggplant from the oven and place in a strainer, gently pushing on the skin to drain excess water.

Scoop the flesh into a bowl and discard the skin.

Cut the lemon in half and squeeze out all the juice into a bowl, being careful to remove any seeds.

Finely Food cut into small blocks or squares. Make sure they are all roughly the same size!dice the garlic and measure out the lemon juice, sumac, greek yogurt, and tahini paste.

Gently break up the eggplant flesh and mix together with the tahini, yogurt, garlic, sumac and lemon juice. Salt to taste. Cover and chill for at least 30 minutes to allow the flavours to come together.