Eggplant Puree with Yogurt

1. 1

   Prick the eggplants with a pointed knife to prevent them from bursting in the oven.

2. 2

   Place them on a large piece of foil on a baking sheet and roast them in a hot oven preheated to 475F for about 45 to 55 minutes, or until they feel very soft when you press them and the skins are wrinkled.

3. 3

   When cool enough to handle, peel and drop them into a strainer or colander with small holes.

4. 4

   Press out as much of the water and juices as possible.

5. 5

   Still in the colander, chop the flesh with a pointed knife, then mash it with a fork or wooden spoon, letting the juices escape through the holes.

6. 6

   Beat in the lemon juice, olive oil, yogurt, garlic, if using, and a little salt.

7. 7

   Serve garnished, if you like, with parsley or mint.

* Per serving · 4 servings · Values may vary.