3 medium eggplants
1 small garlic clove, minced
Coarse salt and freshly ground pepper
1/2 cup plus 2 tablespoons extra-virgin olive oil, plus more for drizzling
1/2 cup plain full-fat Greek yogurt
1/4 cup fresh lemon juice
Using tongs, cook eggplants one at a time over the flame of a grill, turning as skin chars and bubbles, until completely soft, about 15 minutes. Let stand until cool enough to handle, about 15 minutes. Peel off charred skin and discard. Coarsely chop the eggplants, and place in a colander to drain, about 1 hour. Finely chop, and transfer to a bowl.
Using a chef's knife, press flat side of blade back and forth across garlic and 1 1/2 teaspoons salt to make a paste. Mix into eggplant. Stir in oil. Mix in yogurt and lemon juice, and season with salt and pepper.
(Dip can be refrigerated, for up to 1 day.) Drizzle with oil before serving.