• 2 medium eggplants
• 3 teaspoons Pacific Flake Seat Salt
• 3 tablespoons olive oil
• 3 teaspoons Baharat, ground
• 1/2 tablespoon chopped parsley
• 1/2 cup yogurt, plain 

Cut the stem end and bottom off the eggplant, then cut into 1-inch slices lengthwise. Score the flesh with a knife, cutting deep into the flesh but not through the skin. Cut diagonal one-inch lines creating a cross hatch pattern, then turn the slice around and cut again to match the diamond pattern.

On a sheet pan, evenly lay out the eggplant slices. Evenly sprinkle the sliced eggplant with salt and let the slices rest for one hour. The salt will draw moisture out of the eggplant.

Gently pat the eggplant with paper towels to absorb the excess moisture.

Preheat the oven to 425°F.

In a small bowl combine the Baharat and olive oil. Using a pastry brush, coat the eggplant slices with the mixture. Roast 1 hour, or until the eggplant looks golden brown and is no longer spongy.

Serve eggplant hot with a sprinkle of fresh parsley and a dollop of yogurt.