Eggplant salad is usually served as a starter with fresly baked bread.
5 big eggplants, redpepper, 6 pieces of fresh garlic, salt, pepper, 1/2 cup of olive oil.
Without cutting them, bake the eggplants in the oven until they become soft.When they get cold, peel them and smash them with a fork.
Chop thin red pepper and the fresh garlic and mix them with the eggplants.Add 1 tea spoon of salt, 1/2 spoon of pepper, 1/2 cup of olive oil and if desired one cup of yogurt. Stir them well all together.