Eggplant with Spiced Tomatoes, Pine Nuts & Garlicky Yogurt - Daphne Oz

Ingredients

• 4 Japanese eggplant, sliced in half and scored
• Olive oil
• 2 large yellow onions, thinly sliced
• 1 teaspoon cumin
• ½ teaspoon coriander
• 2 tablespoons tomato paste
• 8 vine ripened tomatoes, cored, sliced in half and quartered, divided
• 1 28-oz can fire roasted tomatoes
• 1 cup pinenuts, toasted, divided
• Sea salt and freshly cracked pepper to taste
• 1 cup full fat Greek or Turkish yogurt
• 2 garlic cloves, creamed or pressed
• Juice and zest of 1 lemon
• Sea salt to taste