Prepare the smoky eggplant puree ahead of time according to the details in the blog posts.*
oven roasted eggplant
Preheat oven to 175 C / 350 F. Score each eggplant with diagonal lines across the flesh. Sprinkle the flesh with salt and set aside 5 minutes to release water. Heat the oil in a non-stick oven safe skillet. After 5 minutes dab the water off each eggplant and place them skin side up into the skillet. Sear for 5 minutes and then put in oven for 18 - 20 minutes.
garlic and herb yogurt
Combine all the ingredients in a bowl (setting aside ⅓ of the herbs for the shug) and mix well until fully incorporated. Set aside.
poach the eggs
see recipe post for tips.
prepare the Aleppo butter
Whisk together all the ingredients and add to a small saucepan. Simmer on medium-high heat until aromatic, about 5-6 minutes.
Prepare the jalapeño shug
Add the herbs, jalapeño, garlic, salt and cumin to a deep bowl or mug. Heat the oil on medium-high until it's very hot.
Pour the hot oil over the herbs and garlic in the bowl. Protect your hands and surfaces as it may sputter.
Set aside to cool and infuse for about 5 minutes. Stir in the vinegar. Taste and add more salt as necessary.
prepare the tahini & lemon arugula
Whisk together the tahini, honey, lemon juice, salt, cumin and olive oil. Drizzle it over the arugula and use your fingers or two spoons to toss and coat.
plating
Spoon the yogurt into each plate. Layer on the eggplants, add a dollop of eggplant puree, and drizzle with the sauces.
Garnish with sumac, cumin, sesame seeds and more fresh herbs. Serve with hot crusty bread or pita if desired.
Notes
The herbs should have the stems removed and be finely diced (set aside ⅓ of it for the jalapeño shug).
* Alternately substitute store bought baba ganoush.