Hummus is great but it’s not the only spread in town. Try this. Roasted eggplant and garlic come together to create a luscious, smoky dip that will have you coming back for thirds. Double…or triple the recipe for enough for a party!
Makes 1 cup
• One (14-ounce) eggplant
• 1 head garlic, unpeeled
• 1/2 teaspoon olive oil
• 3 tablespoons plain whole milk Greek yogurt
• 1/2 teaspoon kosher salt
• 1/8 teaspoon smoked paprika, plus more for sprinkling on top
• Freshly ground black pepper
Preheat the oven to 400 degrees. Line a rimmed baking sheet with aluminum foil.
Prick the eggplant all over with a fork. Place on the lined baking sheet.
Slice off the top of the garlic (the first fifth) to expose the cloves. Place on a large square of foil and bring up the sides, leaving the top open. Drizzle the garlic with the olive oil and sprinkle with a pinch of salt. Pinch the foil closed and place on the baking sheet with the eggplant.
Roast the eggplant and garlic packet together for 1 hour, turning the eggplant after 30 minutes. After an hour, remove the garlic packet. (Open it carefully to allow the steam to escape, and set it aside to cool). Keep the eggplant in the oven and give it another turn. Continue roasting about 15 minutes longer (for 75 minutes total) until it is nearly blackened and very soft. Allow to cool slightly.
Slice the eggplant in half and scoop the insides into a strainer. Let drain over the sink for about 15 minutes, then press down with the back of a spoon to extract any remaining liquid. (It doesn’t have to be completely dry.) Scrape into a food processor.
Squeeze the roasted garlic out of its skins (it will ooze) directly into the food processor with the eggplant. (Discard the garlic peels.) Add the yogurt, salt, smoked paprika, and pepper. Process about 10 seconds or until smooth.
Serve immediately.