Smoky eggplant and yogurt purée

This Turkish grilled eggplant purée is much like the Middle Eastern classic baba ganoush, with yogurt standing in for tahini. When grilling whole eggplants, seek out smaller ones. 1 1/4 to 1 1/2 pounds eggplant 2 garlic cloves, mashed in a mortar and pestle with a generous pinch of salt (more to taste) 2 tablespoons lemon juice 1 tablespoon extra virgin olive oil 1/4 cup drained yogurt Salt and freshly ground pepper to taste Chopped fresh mint for garnish 1. Prepare a hot grill. Pierce the eggplants in a few places with the tip of a knife or with a skewer. Grill until they are uniformly charred and the flesh is very soft and beginning to ooze. Transfer to a bowl, and cover tightly. Allow the eggplants to cool until you can handle them, then remove their skins and stems and discard any juice in the bowl. 2. Transfer the eggplant pulp to a food processor fitted with the steel blade or to a bowl. Mash with a fork, or purée in the food processor. Add the remaining ingredients, and combine well. Taste and adjust seasonings. The purée will be slightly runny, but it will stiffen up. Transfer to a serving bowl. Serve warm or room temperature with pita bread or crudités. Yield: Makes about 1 1/2 cups, serving six. Advance preparation: Although this is best served warm, you may prepare it hours ahead and serve it at room temperature, or reheat for about 30 seconds in a microwave. Nutritional information per serving: 65 calories; 3 grams fat; 1 gram saturated fat; 2 milligrams cholesterol; 8 grams carbohydrates; 4 grams dietary fiber; 5 milligrams sodium (does not include salt added during preparation); 2 grams protein