1. Cut the eggplants in half and cook in a covered casserole in the microwave oven until fork tender (about 10 to 15 minutes).
2. Rearrange while cooking if they are not cooking evenly. Chill. Peel. Discard the centers if they are too seedy. If not, use them. Dice the eggplant into small pieces.
3. Mix the garlic, ¾ cup tomato, olive oil, yogurt, salt, and pepper. Add to the eggplant and mix carefully so as to not mash the eggplant.
4. Garnish with ¼ cup tomato, the nuts, and the dill weed. Serve chilled. May be served on a bed of lettuce.
