Instructions: First, roast the eggplant. Turn the oven to 220 c and when hot, place the washed but uncut eggplants on a tray and bake for 1 hour, until soft and shrivelled. Alternatively, microwave the uncut eggplants on high for 20 minutes.

Remove the stem from the eggplant and place the remainder in a food processor with the peeled garlic cloves, yoghurt, oil and salt. Process until the mixture is thoroughly combined but not too finely pureed. Add extra salt if necessary then serve with crusty Turkish bread.

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