–500 g (1 lb) eggplant (~2 medium) - 250 g (8 ⅚ oz) Turkish yogurt (or Greek yogurt) - 3-4 garlic cloves - 1 tsp. salt
Preheat the oven to 200 °C (400 °F). Prick the eggplants and bake on a baking tray lined with foil for 55-60 minutes until soft. Chop the garlic and mix with the yogurt and salt.
Once the eggplant is baked and cooled, remove the flesh, chop it and add it to the yogurt. Stir and let the dip stand in the refrigerator for 1-2 hours if desired. Serve, drizzled with olive oil to taste.