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Preheat the oven to 200°C (390°F).
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Pierce the 2 eggplants with a fork and place them on a baking sheet lined with parchment paper. Roast for about 30-40 minutes, turning occasionally, until the skin is wrinkled and the inside is soft.
Once the eggplants are roasted, let them cool slightly, then peel off the skin and finely chop the flesh.
Heat olive oil in a pan over medium heat. Add the chopped onion and sauté until soft and translucent, about 5 minutes.
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Add the minced garlic and cook for another minute until fragrant.
Stir in the chopped eggplant and season with salt and pepper to taste.
Cook the mixture for about 5-7 minutes, allowing the flavors to meld together.
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Remove from heat and stir in the chopped parsley. Set aside to cool while you prepare the dough.
Step 2: Make the Dough
In a large bowl, whisk the 3 eggs until well combined.
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Add the 125 ml yogurt, 20 ml olive oil, and salt and pepper to taste. Mix until smooth.
In a separate bowl, combine the 250 grams flour and 10 grams instant yeast. Gradually add the dry mixture to the wet ingredients, alternating with the 150 ml water, mixing until a soft dough forms.
Knead the dough for about 5 minutes on a floured surface until smooth and elastic. If the dough is too sticky, add a little more flour as needed.
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Cover the dough with a clean kitchen towel and let it rise in a warm place for 45 minutes or until doubled in size.
Step 3: Assemble the Stuffed Bread
Once the dough has risen, preheat the oven to 180°C (350°F).
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Punch down the dough and divide it into 2 equal portions.
Roll out each portion into a rectangle, about 1/2 cm thick.
Spread the eggplant filling evenly over one half of the dough, leaving a small border around the edges.
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