Turkish-Style Eggplant and Yogurt Salad

Preheat the oven to 230°C. Pierce the eggplants with a knife in several places, place them on a baking sheet, and roast for 40–50 minutes, until the skin is charred black and the flesh is completely soft.

Let the eggplants cool for 15 minutes, then peel off the skin and remove the stems. Transfer the flesh to a sieve for 5 minutes to drain off excess liquid, then finely chop or mash it with a fork.

Crush the garlic with salt into a paste. Combine it with thick yogurt, lemon juice, and olive oil.

Add the eggplant flesh to the yogurt mixture and stir until well combined, without turning the salad into a runny purée.

Taste and add more salt if needed. Transfer the salad to a shallow dish and chill for at least 30 minutes.

Before serving, sprinkle with finely chopped parsley and serve as a cold meze or as a spread with bread.