This is phase 1 of an eggplant dip. Two eggplants, roasted with a halved, unpeeled red onion and a couple of cloves of unpeeled garlic. Scoop out the flesh of the eggplant then puree all with yogurt (I used labne as I had it in the fridge), a little oil, salt and pepper and, very importantly, lemon juice! Serve with greek pita as you wait for your roast vegies to finish in the oven. Yum!