Roasted Eggplant with Dill, Yogurt, and Walnuts
1 large or 2 medium eggplants, about 1 1/4 pounds
3 garlic cloves (maybe more)
1/4 cup walnuts or pine nuts
Salt and freshly milled pepper
1/2 cup chopped dill
3 tablespoons extra virgin olive oil
1/3 to 1/2 cup drained yogurt
1. Preheat the oven to 425 F/220 C.
2. Slash the eggplant in 4-5 places so it won't explode. Thinly slice one of the garlic cloves and insert a slice in each incision. Put it in a pan and bake until it's soft to the point of collapsing, 30 to 40 minutes.
3. Meanwhile, toast the nuts on a small sheet pan until fragrant, watching them carefully. Let them cool for 5-10 minutes and then coarsely chop.
4. Pound the remaining garlic with the 1/2 teaspoon salt and a large mortar until smooth. Add the dill and olive oil and work it into a paste.
5. Peel the eggplant, add the flesh to the mortar, and pound just enough to make a coarse puree.
6. Stir in the yogurt, fold in the nuts, and season with salt and pepper to taste.
7. Enjoy an unusual dip! This makes about 1 1/2 cups.