George's BBQ Babaganoush

Ths recipe was invented by George and Rikki and is a great way to use up the remaining barbeque heat to cook the aubergine/eggplant.
Ingedients 4-5 aubergine (eggplants)
1/2 cup extra vigin olive oil 20 cloves of garlic (peeled)
1 tablespoon of lemon juice
1/4 cup of plain yoghurt or creme fraiche salt and pepper

Make 5 small incisions into each aubergine and push a garlic clove deep into each pocket. Wrap each aubergine in foil. Rest these aubergine packages on top of a babebque  you have already used for dinner and that has some remaining embers (*philistines this cannot be done on a gas bbq) and leave overnight or until the barbeque is cold . (this can be done in a conventional oven by cooking the aubergine slowly in a moderate oven -about 180 degrees - for about  1 1/2 - 2 hours) Remove foil packages from the bbq and take the aubergine out of the foil. Cut each aubergine in half and gently scrape out the pulpy interior into a bowl. Mash the aubergines well.  Mix olive oil, lemon juice, 5 fresh garlic cloves, yoghurt or creme fraiche and salt and pepper and whizz with a hand blender to produce a sort of vinaigrette. Add this to your aubergine and whizz with the handblender or by hand using a fork. This can be served immediately but it will be even better the next day. Put in the fridge if not eating immediately. To serve: You can sprinkled some chopped parsley or cilantro over the top and toast some pita bread. Otherwise just serve it plain as a side dish to any lunch or dinner.