1 bulb garlic, large
2 1/2 cups yogurt
salt, black pepper
Preheat the oven to 400F.
Wash the eggplant well and pat dry with a paper towel. Place it on a cookie sheet and prick it all over with a fork (This will prevent the eggplant from exploding in the oven.).
Bake the eggplant in the oven for about 15 - 20 minutes or until very tender. (To check if the eggplant is cooked, pinch the neck. If the neck is soft, the eggplant is cooked.) Remove from oven and let sit for 5 minutes. Peel the eggplant so that only the pulp remains. Mash and chop the pulp. Put into a large bowl.
Peel the cloves of garlic, sprinkle with a 1/4 teaspoon of salt and pound it until it forms a paste.
Add the garlic and yogurt to the eggplant and mix will. Salt and pepper to taste.
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