Whisk all the ingredient together and season with salt and pepper.
Stir all ingredients together until combined. Season with salt, pepper, and more lemon juice (if needed). Store in the fridge until ready to use.
Spread the yogurt tahini sauce evenly across the bottom of a small platter. Lay eggplants over the tahini sauce and top with plum salsa. Garnish with fresh cilantro or basil and sesame seeds. Serve right away.