Roast the eggplant on a gas top range or BBQ for about ½ hour, turning frequently.

Allow eggplant to rest for 10-15 minutes, then run it under cold water from a sink and slowly peel using your hands.

Remove the stem and place the flesh into a bowl. Run a knife through the flesh to separate it, add the lemon juice, 2-mashed garlic cloves, salt, ½ cup of tahini and 2 tablespoons yogurt.

Mash the mixture using a spoon or a mortar and pestle and mix well.

Spread on a plate and garnish a light drizzle of olive oil.

Serve with shrak, a Jordanian flat bread