Roasted Eggplant Dip

I suppose you could consider this a variation on baba ghanoush, which is a popular dish in the Middle East.  While there are countless variations, the basic ingredients are roasted eggplant, olive oil, tahini and garlic.  Spices and herbs added differ by region, and can include parsley, mint, lemon juice, chili pepper, cumin and many others.  Sometimes the eggplant is roasted in the oven, and other times it is roasted over an open fire to give it a smoky flavor.

For this variation, you will need:

• 1 large eggplant
• 3 Tbsp Greek-style yogurt
• juice of half a lemon
• 3 cloves garlic, minced
• Aleppo pepper, to taste
• salt, to taste
• 1 Tbsp extra virgin olive oil, plus extra to drizzle on top when serving

When you look for an eggplant, pick one that has shiny, firm skin.

Prick the eggplant all over with a fork, and then place on a rimmed baking sheet.  I lined mine with foil to make for easier clean-up.  Roast at 400°F for about 40 minutes, or until the flesh begins to collapse.

Wrap the foil around the eggplant and let it sit for another 10 minutes.

                           

Split the eggplant and scoop out the flesh inside.  Place in a food processor bowl.

Add the yogurt, lemon juice, minced garlic, Aleppo chilies and 1 Tbsp olive oil.

Blend until smooth.

Serve on individual plates or small serving bowls with a drizzle of olive oil and pita bread on the side.