Simple Eggplant Dip

Ingredients:

Baked garlic

• 0.5 cups olive oil
• 6 cloves of garlic

Deep

• 3 eggplants, peeled and cut into pieces (remove seeds)
• 1/4 cup grated onion (on a coarse grater)
• 0.5 tsp hot Hungarian paprika
• 1/4 cup loosely chopped fresh parsley
• 1/4 cup Greek yogurt
• Zest of 1 lemon + 1 tbsp. freshly squeezed juice
• Chopped fresh parsley, for serving
• To serve: pita chips, grissini and toasted flatbreads
• Special equipment: mezzaluna (curved knife with two handles), optional

Preparation:

1. Baked garlic:
   
   Preheat oven to 375°F (190°C). Pour olive oil into a ramekin and add the garlic. Bake until the oil begins to bubble and the garlic is lightly browned, 15-20 minutes. Transfer the garlic to a large bowl and pour half the oil into a large skillet. Reserve the remaining oil in a serving ramekin.
2. Deep:
   
   In a large skillet with garlic-infused oil, add the eggplant, onion, and paprika; you may need to cook in batches. Turn the heat to medium-high and cook, stirring, until the eggplant is golden brown on all sides, 6-8 minutes per batch. Transfer the entire contents of the skillet to a large bowl with the roasted garlic.
3. Using a mezzaluna, puree the contents of the bowl until finely chopped. You can also do this in a food processor, but be careful to maintain the texture. Alternatively, chop the vegetables on a cutting board and then return them to the large bowl.
4. Add parsley, yogurt, lemon zest, and juice to a bowl. Stir, taste, and season with salt and pepper. Cover and refrigerate until completely cool.
5. If you're bringing this appetizer to a party, don't decorate it until just before serving. Once you've transferred the dip to a serving bowl, stir well with the back of a spoon and drizzle with the remaining garlic-infused olive oil. Sprinkle with chopped parsley and serve with pita chips, grissini, and tortilla chips.