The secret here is to be thorough in cooking the eggplant - make sure it's completely giving.
2large eggplants½loaf Turkish bread, thickly slicedFor brushing:olive oil1 tspcumin seeds2½ tbspthick natural yoghurt1 tsptahiniTo serve:juice of 1 lemon, plus extra wedges1garlic clove, crushed1 tbsp eachtorn mint and dillTo serve:sumac (optional) and extra-virgin olive oil
Preheat oven to 200C. Cook eggplant over a naked flame or on a barbecue, turning occasionally, until blackened and very soft (10-15 minutes). Cut a slit down each eggplant, open out the halves and set aside in a colander to cool and drain briefly .
Meanwhile, brush Turkish bread with oil and bake, turning once, until golden (8-14 minutes).
Dry-roast cumin seeds until fragrant (20-40 seconds), then finely crush with a mortar and pestle. Combine in a bowl with yoghurt, tahini, lemon juice and garlic, then season well with sea salt flakes and finely ground black pepper.
Scoop out eggplant flesh, chop it and place on a plate. Spoon yoghurt mixture on top and scatter with herbs and sumac to taste. Drizzle with olive oil and serve with toasted Turkish bread and lemon halves to the side.