Roasting the aubergine gives this moutabal as it is known in the Lebanon, or baba ganoush, as it is known in Egypt, its mellow flavour.
I just made this and it is absolutely awful. The lemon juice curdled the greek yoghurt. I have looked up other recipes for Baba Ganoush on line and they are nothing like this one... ie they don't have yoghurt in them! What a waste of fairly expensive ingredients :-( - 28 Jun 2012