4 med. eggplants
4 cloves garlic
chopped nuts or chopped parsley (opt.)
2 8-oz. cartons plain yogurt
salt to taste
Broil eggplant until softened. Cool, peel and mash. Blender may be used. Crush garlic, eggplant, salt and 1? carton of yogurt thoroughly. Place into serving bowl. Spread remaining yogurt over top and garnish with chopped nuts or chopped parsley.