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1
Start a charcoal or wood fire or preheat a gas grill (or the broiler); the rack should be no more than 4 inches from the heat source.
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2
Cut the eggplants in half lengthwise up to the stem, but do not cut through.
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3
Spread about two thirds of the onion and garlic between the eggplant halves and press the halves back together.
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4
Grill the eggplants, turning once or twice, until they are blackened and collapsed, 10 to 15 minutes.
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5
Dont worry if the skin burns a bit.
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6
Meanwhile, mix the remaining garlic and onion with the yogurt; season to taste with salt, pepper, and a little cayenne.
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7
When cooked, let the eggplants cool a bit, then peel off the skins and let cool further.
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8
Roughly chop the eggplants, reserving any juices, then mix with the yogurt dressing.
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9
Chill if time allows or serve at room temperature; in either case, garnish with the parsley or mint.
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10
Use half as much onion and garlic.
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11
Cut the eggplants into 1-inch cubes, then sprinkle them with salt and put them in a colander; let them drain for at least 20 minutes and up to an hour.
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12
Rinse, drain, and pat dry.
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13
Put the oil in a large skillet over medium-high heat and cook the eggplants, stirring occasionally, until almost soft, 10 to 15 minutes.
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14
Remove from the heat, cool, and mix with the onion, garlic, yogurt, and seasoning.
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15
Serve warm, at room temperature, or cold.
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16
Cut the eggplants into 1-inch cubes, then sprinkle them with salt and put them in a colander; let them drain for at least 20 minutes and up to an hour.
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17
Rinse, drain, and pat dry.
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18
Meanwhile, preheat the oven to 375F.
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19
Lightly oil a baking dish and put the eggplant into it.
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20
Stir well, cover with foil, and bake for about an hour, stirring once or twice and adding some water if the mixture looks too dry (unlikely but not impossible).
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21
Remove from the oven and let cool.
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22
Use half as much onion and garlic and mix the eggplant with these, the yogurt, and the seasoning.
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23
Garnish and serve.
