Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
1         large         eggplant, roasted
2-3       cloves        garlic, crushed
1/2-1     cup           yogurt cheese
1         tablespoon    chopped fresh parsley (optional)
                        salt and ground black pepper, to taste

Preparation:

Peel the roasted eggplant and spoon the pulp into a blender. Add garlic and blend. Add the yogurt cheese, a 1/4 cup at a time, until the desired consistency is achieved. You will want to use less yogurt cheese for a dip and more for a thinner sauce. Add parsley, salt and pepper and blend to combine. Pour into a bowl, cover, and refrigerate for at least two hours or overnight. Eggplant and Yogurt will tend to thicken with chilling. Serve as a dip or spread with vegetables or pita bread pieces. Also makes an excellent sauce for grilled or roasted meats and/or vegetables. (Refrigerate leftovers and bring to room temperature for serving.)