Turkish Eggplant Salad

Rub eggplant and chiles with a little salad oil. Pierce eggplant with a fork in several places. Roast eggplant and chiles on the grill or in the oven until chile skins start to loosen and eggplant is soft (chiles will be ready before the eggplant).

When done, remove from oven or grill. Put chiles in a plastic bag to cool. When chiles are cool enough to handle, remove all the skins and remove the seeds from 5 of the chiles.

When cool, slice eggplant in half and scoop out the insides. Mix together with the olive oil and yogurt, breaking up any big clumps of eggplant to form a somewhat smooth mixture.

Use a blender to blend together the 5 skinned and seeded chiles and the garlic until smooth. Combine with the eggplant mixture. Add salt to taste. Garnish with reserved chiles. Serve with wedges of pita bread.