Grill the eggplants in the oven at 200 degrees for about 15-20 minutes until the inside is cooked. Then, after the eggplants have cooled a little, cut them open and scoop out the inside with a spoon. Chop them into the size of minced meat on a board. In a bowl, mash the eggplants, strained yogurt and salt and mix. You can lightly heat the oil and pour it over the puree.