How to make
Wash and dry the eggplants. Pierce them with a fork in several places and bake them.
Peel them and strain them in a colander.
Put them in a mortar and mash them. You can also finely chop them.
Add the yogurt, mayonnaise, pressed garlic cloves and as much black pepper and salt as you like to them.
Stir and sprinkle with chopped parsley.
Refrigerate it to cool and serve it with toasted bread.
Enjoy your meal!
