Baharat-Spiced Eggplants

Ingredients

• 2 large eggplants
• 4 Tbsp olive oil
• ½ tsp sea salt
• ½ tsp ground black pepper
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 jalapeño pepper, seeded and minced
• 2–3 Tbsp Rumi Baharat blend
• 1 lemon (or lime), zested and juiced
• 1 cup cherry tomatoes, halved
• 4–5 Tbsp Greek yogurt (or coconut cream for paleo, vegan)
• 2 tablespoons fresh parsley, chopped