Preheat your oven to 400°F. Place a flat baking sheet with water in the bottom of the oven for added humidity - it helps keep the eggplant moist without making it mushy.
Cut 2 eggplants in half lengthwise and make criss-cross cuts on each half. Brush them with 2 teaspoons of sesame oil and generously season with salt (and pepper if desired).
2 medium eggplants, 4 teaspoon sesame oil, ½ teaspoon salt to taste, ¼ teaspoon black pepper
Transfer to the oven and bake for 30-35 minutes until they turn golden brown and soft inside. To check for doneness, poke them with a wooden skewer - if they're soft but not mushy, they're ready.
While the eggplants are baking, prepare the yogurt sauce: whisk yogurt, goat cheese, and lemon juice until creamy. If you like, you can add a pinch more salt for taste, although goat cheese is already salted.
¼ cup yogurt, ⅓ cup goat cheese, 1 teaspoon lemon juice
Once the eggplants are done, brush them again with 2 teaspoons of sesame oil and to with the yogurt sauce. Serve with raspberries, cilantro, sea salt flakes, and sesame seeds.
1 teaspoon toasted sesame seeds, 1 tablespoon fresh cilantro, 1 handful of raspberries, 4 teaspoon sesame oil