Preheat oven to 450 degrees. Prick washed eggplants with a fork, slice into two halves and place skin side up onto a baking sheet. Roast for 30 to 45 minutes, or until skin is blackened and insides are very soft. Remove from oven and let cool.
Scoop eggplant out of skins and place into a large bowl. Press gently and drain juice out of bowl.
Mash cooked eggplant with a fork or a potato masher. Add olive oil, yogurt, lemon, garlic, parsley and mint. Mix well. Add salt to taste.
Garnish with ground red pepper and olive oil. Serve with bread or pita bread.