How to cook
Bake the eggplants in a tray, laid out with aluminum foil, in the oven. Once baked, cover the eggplants to smother and once they cool, peel them.
Chop the eggplants finely. To them, add the mashed together garlic, salt and walnuts. Mix and add the strained yoghurt with a little mayo if desired. If that's the case, don't use olive oil or any other oil.
While stirring nonstop or mashing in a mortar and pestle, pour the olive oil in a thin trickle. You can also use a blender. Taste it to see if you need to add any more salt, add a little black pepper if desired and chopped parsley.