by Caryn Broitman
Roast eggplants until very soft on grill. Cool slightly and cut open.
Pour in each about 1 tablespoon good quality, imported tahini, yoghurt (preferably goat milk, freshly squeezed lemon, and olive oil. Also add some crushed garlic, salt and pepper to taste and 1 teaspoon silan (date syrup) or honey. Spoon out the contents of one tomato and finish with fresh oregano leaves.