Slash 1 or 2 medium eggplants in several places and fill the slits with sliced, peeled garlic.
Bake in a 375 degree oven until soft, about 40 minutes for a 1- pound eggplant
When the eggplants are done, set them aside until they are cool enough to handle.
Scoop out the flesh and mix with it with a little yogurt, chopped mint leaves, salt and freshly ground pepper. You can add some minced garlic at this point if you want it to have more of a punch.
Serve on pita bread or crackers.