Babaghanouj (eggplant purè)

Preheat oven at 350°F.
Wash eggplants carefully.
Arrange eggplants on a baking sheet and cook for about 90 min, turning once.
Remove from the oven and put in a bowl full of cold water and the lemon juice. (this will keep the eggplant from becoming dark).
When cooled, rinse, drain, peel the eggplants, and put the pulp in the mixer or food processor.  Add yoghrt, garlic, mint  and a pinch of salt.
Mix well untill you have a smooth purée.
Store in the fridge, and just before serving, add a Tbs of extra_virgin_olive_oil and garnish with the fresh parsley.
Optionally you can also garnish with  some finely diced tomatoes and basil leaves and toasted sesame seeds.

Serve at room temp