Preheat your oven to 450°F (230°C) or prepare a gas stovetop or grill for direct flame roasting. Pierce each eggplant several times with a fork to prevent bursting during cooking.

Place the eggplants directly on the oven rack, grill grates, or hold them with tongs over a gas flame. Roast for 20-25 minutes, turning every 5-7 minutes, until the skin is completely charred and blackened and the flesh is very soft when pressed. The eggplants should collapse slightly.

Transfer the hot eggplants to a bowl and cover with plastic wrap or a lid. Let them steam for 10 minutes - this makes peeling easier and enhances the smoky flavor.

Once cool enough to handle, peel away the charred skin completely. The flesh should be very soft and easily separate from the skin. Place the peeled eggplant flesh in a colander and let drain for 5 minutes to remove excess liquid.

Transfer the drained eggplant to a cutting board and chop finely with a knife, or use a fork to mash to your desired consistency. Some prefer it chunky, others completely smooth.

In a mixing bowl, combine the mashed eggplant with Greek yogurt, minced garlic, lemon juice, olive oil, and salt. Mix well until all ingredients are fully incorporated. Taste and adjust seasoning as needed.

Transfer to a serving dish and create a shallow well in the center. Drizzle with additional olive oil and garnish with fresh parsley. Serve at room temperature or slightly chilled with warm bread.