Eggplant Cakes with Lemon Sauce are crispy on the outside and soft in the center. These super flavorful hors d'oeuvres are a big crowd pleaser.
In a small mixing bowl, mix the yogurt with the cilantro and lemon juice. Season to taste with salt and pepper. (Here's How to Season to Taste.) Set aside.
Preheat the oven to 400°F and adjust a rack to the center.
Place them in the 400°F preheated oven and roast for 15 minutes. Then turn them over, and continue to roast them for another 15 minutes.
Let them cool on the baking sheet and then either cut them in half, or gently pull the skin off.
Use a spoon to scrape the "meat" off the skin, and scoop it into a food processor, fitted with the blade attachment.
Add the remaining 2 1/2 cups of breadcrumbs to a large plate of platter and gently shake to spread them out evenly. (You will likely have more than you need, but that's necessary to get all of the cakes coated.)
When you're ready to serve, place the cakes on a large plate or serving platter, and add a slice of cucumber directly on top of each one. Use a teaspoon to add a tiny dollop of the cilantro-lemon yogurt to each cucumber slice, and add one of the remaining scallion slices on top.
The amount of cayenne pepper you add depends on the amount of heat you like. 1/4 teaspoon gives it a slight kick, and 1/2 teaspoon gives it a strong one.
I like the eggplant cakes served warm or at room temperature, with the yogurt and cucumber a bit chilled.