Preheat your oven to 200 degrees Celsius.
Prick your aubergines a few times all around, place them on a baking tray and then place them on the middle shelf of the oven.
Bake for 30-40 minutes until the skin is charring and the the flesh inside is soft.
Meanwhile, add your yoghurt, olive oil and garlic to a bowl and mix until smooth. Leave to stand at room temperature.
When your aubergines are baked, remove from the oven and place on a plate to cool.
Turn your oven off but keep the door closed so the oven stays warm inside.
When your aubergines are cool enough to touch after about ten minutes, pull the skin away and then roughly chop the flesh.
Add the lemon juice to the pulp and mix.
Now stir the aubergine into your yoghurt.
Place the yoghurt and aubergine mix into your slightly warm oven along with two plates and turn your attention to your meat topping.