With the addition of yogurt or tahini, eggplant is coaxed into a silky-smooth, sharp and filling dip or salad, with just the aftertaste of smoke. Make sure you use young, fresh eggplants, and preferably in season; an eggplant should have taut skin, firm flesh, and a green top (no mold!). Older eggplants have more seeds and therefore taste bitter.