Preheat the oven to 400 degrees

Place whole eggplant on a baking sheet and bake for about 1 hour until the outer shell is crisp and the inside is soft.

Let the eggplant cool, then remove the green cap and skin.

Spoon the inside into a food processor or blender

Add garlic, tahini, salt, lemon juice and yogurt.

Puree until creamy

Spoon into a serving dish and garnish with olive oil and whole olives

Serve warm or cold, with khubz or vegetables for dipping