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

Slice the eggplants lengthwise into approximately 1 centimetre thick planks. Keeping the slices slightly thicker will allow them to develop beautiful grill marks while maintaining a silky, tender texture inside.

Brush both sides of the eggplant slices with the olive oil and Adding flavour to a food to enhance its taste. It can be as simple as salt and pepper or herbs, spices vinegars and condimentsseason generously with the za’atar, salt, and pepper, making sure the seasoning is evenly distributed.

Prepare the smoked yogurt by combining it with the lemon zest, lemon juice, olive oil, grated garlic, salt, and pepper. Whisk until smooth and creamy, then set aside while you grill the eggplant to allow the flavours to develop.

Roughly tear the mint, chop the parsley, and prepare the remaining Add a little flare to your food with a decorative final touch that is edible, like chopped herbs or a sprinkle of parmesan cheese.garnish ingredients so everything is ready for plating.

Preheat the grill to medium-high heat. Place the seasoned eggplant slices directly onto the grill and cook for approximately 4 – 5 minutes per side, turning carefully with tongs, until the eggplant is tender, golden, and marked with deep grill lines. The eggplant should be soft and creamy in the centre while still holding its shape.

Spread the smoked yogurt across the base of a large serving platter using the back of a spoon to create swooping swirls.

Arrange the grilled eggplant slices over the yogurt, slightly overlapping them to create a beautiful layered presentation.

Finish the platter with fresh mint, parsley, toasted sesame seeds, a generous drizzle of extra virgin olive oil, and a squeeze of fresh lemon juice. Serve immediately or allow the dish to rest at room temperature before serving to let the flavours come together.