Wash the aubergines and prick all around with a fork. Then put in the whole for about 40 minutes in the hot oven. You`re done when they look brown and wrinkled. Now cut the stems from the aubergines and roughly dice. Puree with a hand blender. Let the mass cool down.
Put the pressed garlic cloves, the parsley, the yoghurt and a dash of olive oil into the cooled mousse, then puree again. Finally season with salt and pepper.
Chilled or at room temperature, both as a salad and as a delicious spread (e.g. as a starter on white bread) a pleasure.
Tip: This dish can be given a special touch if you cook the aubergines on the charcoal grill - simply cook them on the grill (they can get a little brown, it tastes even better!).
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