Preheat your oven to 400°F (200°C).
Place the eggplants on a baking sheet and prick them a few times with a fork.
Roast the eggplants in the oven for about 40 minutes, or until the skin is charred and the flesh is soft.
Remove the eggplants from the oven and let them cool slightly.
Peel the skin off the eggplants and place the flesh in a blender.
Add the Greek yogurt, minced garlic, olive oil, lemon juice, salt, and black pepper to the blender.
Blend until smooth and creamy.
Transfer the dip to a serving bowl and drizzle with a little extra olive oil if desired.
Serve with pita bread, crackers, or fresh vegetables.