Pre-heat oven to 375
Begin by washing and slicing eggplants in half lengthwise, then cross-hatch slice them on both insides, the whole length down. Place on a tray and salt them, let sit for 10 minutes to draw out moisture and then pat dry with a paper towel.
Heat avocado oil over medium-high heat in a skillet and place eggplant cut side down in hot oil. Do not move until bottoms develop a browned layer and release themselves. You can opt to add a weight to them so they flatten a bit and cook through faster. Turn over and place in oven for about 10 minutes, until soft throughout. Meanwhile, make the yogurt sauce.
In a pestle and mortar, mix the spices, garlic, olive oil, lemon, salt and pepper. Add this to the Greek yogurt. Spoon yogurt onto a serving plate, layer the cooked eggplant over the top and sprinkle the fresh mint leaves, peppercorns and pistachios over. Finish with another squeeze of lemon juice and a drizzle of olive oil.
