Roasted Eggplant in Garlic Yogurt Sauce
Recipe courtesy Arzu Yilmaz

Makes about 2 cups

Ingredients:
2 large eggplants roasted
1/4 cup of lemon juice
3 cloves garlic, crushed
1/4 cup olive oil
1 cup plain yogurt
Salt and pepper to taste

Peel and halve the eggplants as soon as they've been roasted and cooled. (Don't wait too long or the eggplant meat will change color)
Fill a bowl with water and add the lemon juice.
Drop eggplant pulp in the lemon water; this will help retain the eggplant color.
After 5 to 10 minutes, drain the eggplant in a colander.
Squeeze gently to remove excess liquid. Transfer to a bowl.
Mash the eggplant with a fork, or puree in a food processor. It should have the consistency of a thick puree.
Transfer it, along with the remaining ingredients, to a food processor and blend until well mixed.
Serve immediately, or cover and refrigerate for up to 2 days.