Preheat the oven to 400°F (205°C). Then, wash the eggplants, pat them dry, and poke holes in the eggplants with a knife or a fork. Bake the eggplants until soft, for about 45-50 minutes.

Mix the yogurt, finely chopped fill, minced garlic, lemon juice, lemon zest, extra-virgin olive oil, salt, and black pepper. Set it aside (covered) in the fridge while the eggplant is baking.

When the eggplants are ready, pull them out of the oven and let them cool for about 10 minutes until they’re cool enough to handle. Then, halve the eggplants, scoop the flesh into a sieve, and let it drain for a couple of minutes.

Chop up the eggplant flesh and add it to the yogurt mix. Taste the dip and adjust the seasoning accordingly (adding additional lemon juice, salt, or pepper to taste). If it’s too salty or it has too much lemon, just add a bit more yogurt.

Serve with warm flatbreads.