2 eggplants
1 clove garlic
1 c. yogurt
Salt & pepper to taste

1. Place eggplants on burner (gas) or under broiler (electric is o.k.). Turn eggplant frequently until they are tender, about 15 minutes. The outside of eggplants may become somewhat charred and smoke flavored (Mmmmmm!). Cool the eggplants briefly.

2. Then, using fingers, peel off eggplant skins and discard them. Place the eggplant pulp on a platter and chop into small pieces with a knife and fork.

3. Add remaining ingredients and mix thoroughly and serve. Serve hot or cold.