This dish is complex and requires time, but it has dramatic appeal and it is quite delicious with layers of different textures and flavors. I like to add two ingredients that are optional: pomegranate molasses (see page 7), which gives a brown color and sweet-and-sour flavor to the tomato sauce, and tahini (see page 7), which gives a nutty flavor to the yogurt. Look for small eggplants, 4 to 4 1/4 inches long, which can usually be found in Middle Eastern and Asian stores.
You can use up the extracted eggplant flesh for a salad or an omelette. So that it does not discolor, put it in a bowl of water with salt and a squeeze of lemon juice. Then drain and sauté in olive oil before dressing with lemon juice or mixing with eggs to make an omelette.
