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1
Prick the eggplants with a pointed knife to prevent them exploding in the oven.
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2
Place them and the peppers on a large piece of foil on a baking sheet and roast in an oven preheated to 425F for about 45 to 60 minutes, until the eggplants feel soft when you press them.
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3
Turn the peppers one half turn after 25 minutes and take them out before the eggplants when they are soft and their skins are blackened in places.
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4
As the peppers come out of the oven, drop them in a strong plastic bag and twist to seal it closed.
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5
When cool enough to handle, peel them, remove and discard the stems and seeds, and cut them in half or in 4 lengthwise.
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6
When they are cool enough to handle, peel the eggplants and drop into a colander.
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7
Press the flesh gently to let the juices run out.
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8
Cut each into 4 pieces and turn them in a little lemon juice to prevent them from discoloring.
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9
Put the eggplants and peppers on one side of a shallow serving plate.
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10
Dress with 3 tablespoons olive oil, salt, and pepper and mix gently.
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11
Mix the two types of yogurt together, beat in the garlic and some salt, and pour onto the other side of the plate.
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12
Just before serving, fry the pine nuts in the remaining oil, stirring, until very lightly browned, and sprinkle over the yogurt.
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13
Pass the dish round for people to help themselves.
