Pre-heat oven to 375⁰.
Slice eggplant and place rounds on a kitchen towel and sprinkle with salt (to draw out excess moisture). Wait 5 minutes then pat dry and repeat on the other side.
Place eggplant rounds on a baking sheet and drizzle with oil on both sides (don’t be stingy – eggplant will absorb a good amount of oil and this is key to a delicious result!)
Bake for 10 minutes then flip and bake for another 10 min until soft and browning.
While the eggplant is in the oven, mix the yoghurt, tahini, lemon juice and minced garlic to a bowl. Mix well and season to taste.
Serve eggplant slices over a bed of rice topped with the dressing and sprinkled with a few sprigs of cilantro.