Pre-heat your oven to 200’c cut the eggplants in half-length ways and place flesh side up on a baking tray. Drizzle a little olive oil over the top of the flesh and bake for about 1 hour. You are looking for the eggplant to be quite soft in the interior.
Allow the eggplant to cool, then pull off the skin, place in a strainer to allow any excess water from the eggplant to escape. Then mash the eggplant pulp to a paste, add the garlic, yoghurt, and lemon juice, salt and mix to combine.
Check for seasoning and then drizzle a little olive oil over the top. Serve with some slices of toasted sourdough bread.
Recipe by The Life of Clare at http://www.thelifeofclare.com.au/guest-post-roasted-eggplant-dip/