To fire roast the eggplants on the stove: Place eggplants directly on the gas stove. Roast them on direct flames, turning it every 3-5 minutes until they are charred, soft and collapsing. Set them aside to cool.
When cool enough to handle, peel them gently under cold running water. At this point, all you want to do is to remove the outer black layer as much as you can. And if some pieces make it to the dip, that is perfectly fine.
Remove the flesh. If there are large chunks of seeds, you can remove them as well. This is an optional step and it would be okay if you didn’t remove them, especially if you are making this during the eggplant season when they are the freshest.
Cut the eggplant flesh into small pieces and place it in a medium sized bowl.
While the eggplant is cooking, whisk together the yogurt, fresh garlic, olive oil, lemon juice, salt and pepper in a bowl until creamy.
Pour the yogurt mixture over the cooked eggplant. Mix with a fork, gently breaking the large chunks of eggplants and making sure that they are all coated with the yogurt mixture.
Garnish with parsley
Serve with pita bread or pita chips on the side.