Pre-heat the oven at 200C (390 F).

Put 6 tablespoons of plain yogurt into a bowl and add the crushed garlic and salt. Mix them well and set aside.

Wash the eggplants, cut the top stalks, and then peel them.

Put a baking paper on the oven tray and place the eggplants in it.

Make a few holes on the eggplants by using a fork to help the heat to evaporate the eggplants' inner bitterness.

Cook for about 15 minutes and then take them out.

Chop the eggplants finely into small pieces and then put them into the yogurt and garlic mix. Mix all of them very well.

Put the mix into a serving plate and then drizzle the olive oil over it and sprinkle the crushed red chili peppers in a straight line on top of it.

Serve