A whole, unpeeled eggplant can be baked in the oven and then mashed with garlic and fresh mint to create this delightful spread. Serve with whole wheat or sesame crackers.
1. Preheat the oven to 400°. Place the eggplants in a shallow roasting pan and bake for 30 to 40 minutes or until tender when pierced. Transfer to a platter to cool.
2. When cool enough to handle, cut the eggplants in half and scoop out the flesh. Mash with a fork and blend in the garlic. Stir in the yogurt, lemon juice, mint, salt, and pepper. Transfer to a serving bowl and refrigerate. Serve lightly chilled or at room temperature.