Aubergine Salade

I have been on an aubergine (eggplant) binge the past few weeks. It is an incredible vegetable, beautiful color, and is in the most delicious dishes - like baba ganoush! Yum. (Wegmans has a wonderful baba by the way).
Besides this, there is a Turkish street-"cafe" in Budapest, where I fell in love with their aubergine salad. It has been over a year now since I have tasted that so I tried to recreate it as much as I could in my kitchen. My creation turned out well and it was very simple to make, although nothing I can produce will ever bring me the same delights that I experienced as I smothered my face in Magyar & Turkish cuisine throughout the streets of Budapest.

Take an eggplant, wash it, and poke holes all around using a fork. (This is so when you stick it in the oven for 1 hour on 450 degrees F, it won't explode and the juices can escape.) - so now do what i just said - aubergine in oven.

Then I minced some garlic, about 2-3 cloves.
Once the eggplant was finished, you must let it cool, and as soon as its bearable to touch, chop it up into slender bits, bigger than bite-size pieces. Put this in a bowl with the minced garlic and 3-4 tbspns of olive oil. Mix this all in and add 1 cup of yummy yogurt (this is where the recipe veers when you prepare this in the US I believe, because yogurt here is just not the real thing). Anyways make the best of it by using a fatty yogurt and chop up some parsley(1 tblspn). If you do not see olive oil skimming the top of the yogurt, add more oil. Then I might add a brief lemon squeeze and the rest is paradiscom.

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