In a small bowl, combine the olive oil and garlic; set aside for 20 minutes to allow the garlic to infuse into the oil. In a separate bowl, combine the cumin, coriander, cinnamon, red pepper flakes and cardamom.
Using a pairing knife, score the flesh of each eggplant, making crisscross marks, each ½-inch apart. Sprinkle the spice mix over the eggplant halves and drizzle each half with the garlic-infused olive oil.
Heat a grill pan over medium-high heat. Place the eggplant flesh-side down and cook, turning once until tender and charred, about 8 to 10 minutes.
While the eggplant is cooking, place the shallots in a medium bowl with the vinegar and allow them to macerate until softened, about 5 minutes. Add the tomatoes, cucumbers and parsley and season with salt. Toss and set aside.
In a small bowl, stir together the lemon zest, yogurt and water and set aside.
To serve, spoon a dollop of yogurt on 4 plates. Place two halves of eggplant over the yogurt and top with a little tomato-cucumber salad. Drizzle with more oil and garnish with toasted sesame seeds.
Oahu Fresh provides access to food from local farms for homes, offices, restaurants, hotels, and schools throughout Hawaii. As an avid participant in the CSA Hawaii program, we take pride in delivering freshly grown produce to you.