Wash and pat dry the eggplants.
Cut off the stem. Discard the leaves. Make a few little cuts around the part where the leafs were. This will help you peel easier later.
Make 3-4 toothpick holes to the bottom part of the eggplants. Do not make too many, as air will enter the eggplant and it will get darker. Do not forget to make holes or the eggplants might pop and make a big mess in the oven.
You can roast eggplants either directly on flames, in a non-stick skillet or in the oven. In any case the heat should be high. The time will be around 10-15 minutes. You can understand whether the eggplants are ready by gently pressing down with a spoon or fork. If they feel like empty, it is a sign that they are ready.
Set the eggplants aside to cool. Meanwhile prepare the other material to mix.
Just mix all the salad ingredients except the eggplants and the yogurt in a bowl or in a food processor. Mix well.
Then get back to the eggplants; the easiest way is to cut a vertical line in each eggplant and scoop out the ingredients with a spoon. You can also peel each eggplant as if peeling a banana. Do not worry if some of the black parts are also scooped, they will add to the taste of the salad.
If you have a food processor add the eggplant immediately to the other ingredients and mix well. To achieve a smooth, thick mixture.
If without a food processor, chop well the eggplants and quickly add and mix with the other salad ingredients.
When everything is well blended add and mix with yogurt. You can choose not to add the yogurt. Pour the salad into a serving dish.
Garnish with chopped parsley and red pepper flakes.
Serve chilled as an appetizer or as a paste.