(4 to 6 portions)

  • 18 baby eggplants
  • 30 ml olive oil
  • 2 cloves of garlic, finely chopped
  • salt and freshly ground black pepper to taste
  • handful of fresh basil, roughly torn
  • Bulgarian yoghurt

Heat oven to 180 °C. Place whole eggplants on a baking tray. Sprinkle with olive oil and place in hot oven. Bake for about 35 to 40 minutes. Remove from oven when eggplants are soft. Place in a bowl and cover immediately with clingfilm. Leave to cool. Halve some of the eggplants and leave others whole. Arrange on a serving plate and sprinkle with more olive oil and some garlic. Season with salt and pepper and sprinkle with basil. Serve with yoghurt.