Using your cooktop range, place eggplants directly on the fire and char all sides, about two minutes each side. Remove from fire and immediately place in a bowl or deep dish and cover tightly with plastic wrap. Let sit for 20 minutes; the eggplants will continue to cook in their own steam.

In the meantime, mix yogurt, garlic, tahini, olive oil, lemon zest and juice, cilantro, and mint (reserve some herbs for garnish). Season with salt to taste; cover and refrigerate.

Uncover eggplants and gently peel away the charred exterior, trying to keep the eggplant whole and the tops of the eggplants intact. Refrigerate until ready to serve. A half hour before serving, gently warm eggplants in an oven preheated to 200 to 250 degrees Fahrenheit. Alternatively, remove from fridge an hour or two prior to serving to bring to room temperature.

To serve, spread yogurt sauce on the bottom of a large dish. Gently place the eggplants on top of the yogurt, gently running a fork through each eggplant while still retaining the shape.

Drizzle date honey over the eggplants and follow with a drizzle of olive oil. Season with salt, and top with roasted pistachios. Garnish with reserved herbs.