Baby Eggplants with Aromatic Yogurt Sauce

Baby eggplants have smoother, more compact flesh than larger ones, and therefore work particularly well when baked whole; they keep their shape and cook evenly within. For this recipe, eggplants are simply baked, then dressed with a sauce made of grilled eggplant, yogurt, and fragrant seasonings. The thick purée tastes smoky, spicy, and rich—like a mixture of sour cream, tahini, and mayonnaise.