Eggplant Puree with Yogurt

• 2 or 3 eggplants (weighing about 1 1/2 pounds)
• Juice of 1/2 to 1 lemon
• 2 tablespoons extra virgin olive oil
• 1 cup strained Greek-style yogurt
• 2 to 3 garlic cloves, crushed (optional)
• Salt
• To garnish: 1 to 2 tablespoons finely chopped flat-leaf parsley or mint (optional)

1. Prick the eggplants with a pointed knife to prevent them from bursting in the oven.
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. When cool enough to handle, peel and drop them into a strainer or colander with small holes.
4. Press out as much of the water and juices as possible.
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. Beat in the lemon juice, olive oil, yogurt, garlic, if using, and a little salt.
7. Serve garnished, if you like, with parsley or mint.

eggplants, lemon, extra virgin olive oil, yogurt, garlic, salt, flatleaf parsley

Taken from www.epicurious.com/recipes/food/views/eggplant-puree-with-yogurt-373028 (may not work)