Sylvia's Turkish Eggplant Salad

2 large eggplants
1/2 lemon, juice only
1 Tbsp. olive oil
1/2 tsp. salt
1 clove garlic, mashed
1/4 cup plain yogurt
1/2 ripe tomato, sliced
1/2 green pepper, sliced
Few black olives

Cook eggplants with their skins on:
Insert knife into eggplants about 1" deep in several places. Grill on gas flame or on barbeque until they are burnt on the outside and soft inside (turn frequently) OR
Half the eggplants, brush with olive oil and broil until eggplants are soft OR
Half the eggplants, brush with olive oil and roast at 375 degrees F on greased baking sheets for 30 to 35 minutes.
While eggplants are still warm, scrape out the flesh.
Mash with lemon juice, salt, garlic and yogurt.
If time allows, chill for up to 24 hours.
Arrange on a serving platter and garnish with tomato, green pepper and olives.

Makes 4 servings