Put the eggplants onto a burner on high or onto the grill of a BBQ on medium to high heat.
Leave the eggplant till it is nice and black and charring and turn so it is done on all sides. I like to pop the eggplant (or two) once done into the oven for 10 minutes till it is creamy and soft inside. * you can leave it on the BBQ on a tray with the lid down too*
Leave on the tray to cool a little while you make the sauce
Make the Sauce by putting the tahini, lemon, water, and spices into a jar and shaking. Once combined open it up and add the yoghurt and shake till well combined.
Lay the peeled eggplant on a platter and season with salt and pepper and a drizzle of olive oil.
Add the chopped herbs, sauce, tomatoes and pinenuts. Pass extra sauce
Serve this with flat bread or crackers. It makes a great entree or appetiser.