With a fork, pierce skin of eggplant.
Place eggplant in a rimmed pan.
Bake in a 400° oven for 1 hour or until very soft.
Split in half and scoop out pulp into a bowl.
Mash pulp with a fork.
Mix in oil, lemon juice, garlic, green pepper, yogurt, and salt and pepper to taste.
Cover and chill for 2 hours.