Wash 2 eggplants, prick several times with a fork. Bake in a hot oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer) for approx. 45 minutes. Remove, cut lengthwise and let cool slightly. Scrape out the fruit flesh and place in a bowl. Let cool off.
Add 350 g Greek cream yoghurt and puree. Season with salt, pepper and 1 tsp. dried oregano. Stir in 2 tablespoons of olive oil.