Roasted eggplant salad with yogurt

I've been pretty busy lately and have abandoned the blog. Firstly thanks for comments that I found under my last fig tart! I still have one more sweet delight for the nearest future to blog. And thank you for any suggestions and advice that I'm recieving on my facebook or twitter. So not to beat about the bush, here is one more Turkish appetizer or meze that I enjoy so much. Well, I have some kind of addiction to roasted eggplant and red pepper so that I can eat them everyday with almost anything. They taste so delicious. But yes, roasting eggplants takes time, that is why I leave roasting vegetables for Saturdays and then I freeze some of them for the following week. So...

What you need:

1 kg of eggplant / aubergine
salt and pepper to taste
a pinch of red pepper flakes
1 tbsp of olive oil
2 tbsp of plain yogurt
2 cloves of garlic
3 tbsp of lemon juice
some chopped parsley
Turkish bread - pide for serving

What you have to do:

1. Make some holes in each eggplant and roast them on the grill or in an oven for 30-40 min until the skin is almost burned and soft inside. Let it cool afterwords and then peel the eggplants.
2. Put the soft eggplant into a bowl and use a fork and oil to make a puree, then add garlic, salt and pepper, red pepper flakes, some lemon juice and yogurt. Mix it well, cool for 10-15 min, garnish with parsley and some olive oil and serve with bread.