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Bake them whole in a very hot oven for approximately 1 hour until the skin is burned and cracks if you tap it with your fingers. It is important to be burned because that gives a special smoky taste to the dip.
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Allow them to cool and cut them in two lengthwise.
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Scoop out the white flesh and try to remove the dark seeds.
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Put the flesh in a colander, add salt which will remove the bitterness from the eggplants and lemon juice which will help them to remain white.
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Allow them to stand and drain for an hour.
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Mash them as much as you can with the help of a fork, do not use a blender.
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Add the yoghurt (or mayonnaise), the crushed garlic and the olive oil and stir them well.
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Place them in a shallow bowl and decorate them with parsley leaves and a few drops of olive oil.