Directions

1. Preheat oven to 425°F.
2. Slice the eggplants in half lengthwise and place on a baking sheet, cut side up.
3. Combine the garlic cloves, harissa paste, 4 tablespoons of capers, and olive oil in a small food processor or blender. Season with salt and pepper and blend until smooth. Set 1/4 cup of the mixture aside.
4. Score the tops of the eggplant with a sharp knife and rub about 1 tablespoon of the mixture from the blender on top.
5. Toss the remaining 2 tablespoons of capers with about 1 tablespoon of olive oil and place next to the eggplant on the baking sheet (or put in a separate baking pan).
6. Roast the eggplant and capers for 10 minutes then remove the capers and set aside. Return the eggplant to the oven and roast for another 10 minutes, or until tender.
7. To prepare the first sauce, stir the cherry preserves into the reserved harissa paste mixture and mix well.
8. For the other sauce, combine the Greek yogurt with the lemon juice, season with salt and pepper, and mix until smooth.
9. To serve, place the eggplant on a serving platter, drizzle with both sauces, top with the fried capers, and garnish with some fresh dill and lemon zest. Enjoy!