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