You might've picked up on the fact that we like to pile mountains of herbs on top of things (yogurt! kabobs! soup!). Well; be prepared to fall under this particular mountain's spell. This colorful dish is hearty enough for a wintry main; bright and fresh enough for a cool summer night; and works just as well for two* as it does a group. It makes for a gorgeous dinner party centerpiece; too. Endlessly adaptable; it bends to your pantry's contents. Once you make it a few times; you'll become a mix master; subbing almonds for pistachios; currants for pomegranate seeds or figs for dates (to name a few). Want it to be vegan? Omit the yogurt that's brushed onto the roasted eggplant; it'll still taste great!

• 4 large Japanese eggplants or small Italian eggplants, cut into 1-inch thick slices
• 1 cup olive oil
• 4 garlic cloves, minced
• 2 teaspoons ras el hanout
• Sea salt
• 1 cup thick, plain sheep's milk yogurt or Greek-style cow's milk yogurt

• ½ cup tahini
• Juice of 2 lemons
• 1 teaspoon ras el hanout
• Water to thin
• Sea salt

• 2 cups cilantro (leaves and tender stems), roughly chopped
• 2 cups parsley (leaves and tender stems), roughly chopped
• ½ cup mint leaves, torn
• 1 cup kalamata olives, roughly chopped
• 10-12 dates, roughly chopped
• 1 cup toasted pistachios
• 1 cup pomegranate seeds, plus more for garnish
• Juice of 1-2 lemons, to taste
• Sea salt

Preheat your oven to 425°F and line two baking trays with parchment paper. Score each eggplant slice with the tip of your knife and place on a roasting pan; scored-side up. In a small bowl; mix the olive oil; garlic; ras el hanout and a good pinch of salt. Spoon the oil over the eggplant slices and rub it in thoroughly; coating well (about 2 teaspoons per slice). Reserve the leftover mixture. Roast the eggplant until the flesh is tender and lightly caramelized; about 20 minutes.Meanwhile; make the tahini sauce by whisking together the tahini; lemon juice and ras el hanout (it'll seize up -- this is normal!). Slowly drizzle in water; whisking until the sauce reaches your desired consistency (we like it thick enough to cling to a spoon; but thin enough to drizzle). If you go overboard; just add a bit more tahini. Season with salt to taste.Next; make the herb salad by combining all of the ingredients in a bowl except the lemon juice and salt; and mixing well with your hands. Toss with the reserved olive oil/garlic/ras el hanout mixture; add the juice of 1 lemon and a healthy pinch of salt; and taste. Add the juice from the second lemon if you'd like. You want this to be flavorful and bright!Remove the eggplant from the oven and lay the slices side by side on a platter. Brush each slice with thin layer of yogurt. Using your hands; shower the eggplant with the herb salad. Drizzle with tahini sauce; sprinkle a few more pomegranate seeds on top; and finish with a drizzle of olive oil and a final sprinkle of sea salt.*To make the dish for 2 people; simply halve a large eggplant and follow the rest of the instructions; being sure to cut the rest of the ingredients into fourths.