Eggplant puree

A light(ish) version of Baba Ganoush: Cut 2 eggplants in half lengthwise, brush with olive oil, sprinkle with salt, and put cut side down on an oven-safe dish. Cook at 200 C/ 400 F for about 30 minutes, or until the inside is soft. Allow to cool a bit, remove the inside with a spoon, and discard the peels. Mix (in a mixer) the "meat" with 2 tablespoons of tahini, 1-2 crushed cloves of garlic (this time of year the garlic tends to be very fragrant, so don't over-do it!) and a little bit of lemon juice. Add ~ 1 dl (1/2 cup - or less, depending on your taste) of Greek yogurt.