Place the eggplants on a pan with the heat set on low. Allow 15 minutes of grilling on each side. The idea is to slowly scorch the eggplant's skins while cooking the inside flesh. The scorching of the skin will smoke the flesh as it steam cooks from the inside. This should take about an hour.
Once the eggplant skins are scorched on all sides and the flesh is soft, remove the pan from the heat and allow them to cool until you can handle them with your hands (20min). Peel off the skins and mince the flesh by chopping it thoroughly on a cutting board.
In a bowl, thoroughly mix the harissa, minced garlic, extra virgin olive oil, salt, and coriander with a spoon until all is well combined. Garnish with the yogurt, smoked paprika, and olives.
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