Serve this dip at room temperature.
Purée the garlic in a food processor.
Scrape out the softened flesh of the eggplant with a spoon. If you see any large pockets of seeds, remove them, as they can be bitter. Add the eggplant to the food processor, along with the tahini, lemon juice and olive oil. Purée until completely combined. Season with salt and pulse a few more times.
If the baba ghanoush has an unpleasant bitter edge, add the yogurt. Transfer to a bowl and drizzle with olive oil. Serve with pita wedges.
By Tara Duggan, staff writer for the San Francisco Chronicle August 20, 2003