Smoky Eggplant Salad

Char eggplants over an open flame or in a 220°C (425°F) oven, turning until skin is fully blackened.

Peel while hot and remove stems.

Mash the eggplant flesh with a fork. Drain excess liquid.

Crush garlic. Add yogurt, garlic, olive oil, lemon juice and salt to eggplant.

Mix well. Transfer to a plate and drizzle with olive oil.

Garnish with parsley and serve cold.