Eggplant with cheese in the oven

Ingredients:

• 2 medium eggplants
• 2 teaspoons of salt
• 1.5 cups tandoori paste (based on ginger and tamarind)
• 350 gr. grated mozzarella
• 1 cup fried breadcrumbs
• 0.5 cup Greek yogurt
• Salad for serving

Preparation:

1. In a skillet or saucepan with a lid wide enough to accommodate the eggplant, bring 1 cup water to a boil.
2. Slice each eggplant lengthwise with a sharp knife, then score the skin crosswise, 2.5 cm apart. Sprinkle the flesh of each eggplant with salt and rub it in lightly. Drop the eggplants into boiling water. Cover and steam until tender and the water has evaporated, about 5 minutes.
3. Remove the eggplants with a large spatula. Pat them dry with paper towels and brush the flesh with about 1 cup of tandoori paste, coating it completely. Adjust the oven rack to the second-highest position, then turn the grill to high.
4. Line a baking sheet with parchment paper and place the eggplants on it. Sprinkle each eggplant evenly with a handful of mozzarella. Bake until the cheese is melted, 1-2 minutes. Let the eggplants cool slightly.
5. Sprinkle the eggplant with breadcrumbs. In a bowl, combine the yogurt with the remaining 0.5 cups of tandoori paste and 1/4 cup of water to make a sauce. Arrange the eggplant on a garnished plate and pour the sauce over it.