The Oven-Roasted Eggplant Dip Formerly Known As Baba Ganoush

• These are the ingredients for the initial roast.
• 1 eggplant (roughly chopped in cubes.)
• 1 large onion or 2 tiny ones. (also roughly chopped.)
• 1 or 2 (your choice) whole cloves of garlic with the skin on and the ends chopped off.
• a good douse olive oil on the bottom and roughly coating the veggies.
• a heavy tablespoon tasty vinegar of choice or wine, whatever you prefer.
• 1 teaspoon coarse salt
• Add the following to your blended goodness...
• 1/3 cup olive oil
• 1/4 cup lemon juice
• 1-2 handfuls sesame seeds
• 0 - 200 grams greek yoghurt
• Fresh ground pepper to taste
• The insides of the soft and sweet garlic clove(s)

1. Allow this all to cook together for about 45min or until it looks softened and smells delicious. (Don't mind the little brown bits caramelized to the bottom, that just adds to the flavour!)
2. Do whatever other cooking you have to do while this roasts and when you smell it and remember "Oh! I have delicious stuff in the oven!" You should probably go and get it out.
3. Find your hidden garlic cloves that are now sweet and soft and set them aside.
4. Throw everything else into the blender or food processor (maybe let it cool a bit first, depending on how rushed you are.)
5. Stir it all up, cool it down and serve it with hot pita triangles, fresh focaccia, carrot sticks, fresh fennel scoops, or anything your wee heart desires.
6. If you feel so inclined, or are coming down with a cold and could use the boost, feel free to add a little fresh garlic to the final blend.

eggplant, onion, garlic, olive oil, tasty vinegar, coarse salt, olive oil, lemon juice, sesame seeds, greek yoghurt, fresh ground pepper, sweet garlic

Taken from food52.com/recipes/26746-the-oven-roasted-eggplant-dip-formerly-known-as-baba-ganoush (may not work)