Poor man's caviar

July 11, 2007

Serves 4

1 large globe eggplant (1 1/2 pounds), halved lengthwise 3 tablespoons olive oil Salt and pepper, to taste 1 clove garlic, chopped 1 1/2 tablespoon s lemon juice, or more to taste Pinch of ground cumin (optional) 1/4 cup plain whole-milk Greek yogurt 4 pita rounds, sliced and toasted (for serving) 1. Set the oven at 400 degrees. Place the eggplant in a baking dish, rub the eggplant with 1 tablespoon olive oil, salt, and pepper. Turn it cut sides down, and roast for 40 minutes or until it is very soft. Let the eggplant cool.

2. Using a paring knife to guide you, peel off the skin. Chop half the skin; set it aside.

3. In a food processor, pulse the garlic, a generous pinch of salt, the lemon juice, and reserved skin. Stop and scrape down the sides of the work bowl once or twice. Pulse until finely chopped. Add the cumin (if using), yogurt, 1/4 cup of the eggplant pulp, and the remaining 2 tablespoons olive oil. Blend into a puree.

4. Finely chop the remaining eggplant and transfer to a bowl. Fold the puree into the eggplant. Taste for seasoning and add more salt, pepper , or lemon juice, if you like. Serve as a dip with toasted pita bread. Jill Santopietro