Eggplants and Ground Soy Batoursh

2 medium eggplants
2 cloves garlic
2 cups yogurt, or plain whole milk
salt and ground black pepper
3/4 pound ground soy
1 tablespoon butter (or vegetable oil)
3 ounces tomato paste
1 1/2 cup water
parsley
roasted pine nuts

Using fork, poke holes in eggplants. Grill eggplants until soft. (eggplants can be broiled, but taste of dish will change.) Peel eggplants and mash them with the garlic. Add salt and pepper to taste to the yogurt. Mix the yogurt and eggplant. Spread mixture on an oval plate.
Cover with a paper towel and let sit an hour until ready to serve. Saute soy in butter. Add tomato paste and salt and pepper to taste. Add water. Bring to a boil. Simmer on low for 10 minutes or until thickened. Remove paper towel from eggplant mixture. Spread hot meat on top of eggplant. Garnish with parsley and pine nuts.