Creamy Eggplant and White Bean Spread

• 2 large eggplants (1 1/2 pounds each)
• 2 medium garlic cloves
• Sea salt
• 1/2 cup drained, canned white beans
• 1/4 cup plain whole-milk Greek yogurt
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons mayonnaise
• 1 teaspoon hazelnut oil
• 1 tablespoon fresh lemon juice
• Freshly ground black pepper
• Hot Hungarian paprika
• 1/4 cup chopped flat-leaf parsley

1. Preheat the oven to 450.
2. Set the eggplants on a baking sheet and poke them all over with a knife tip.
3. Roast for 40 to 45 minutes, until very soft.
4. Let cool slightly.
5. Scrape the eggplant flesh into a food processor; discard the skins.
6. Using the side of a chef's knife, mash the garlic to a paste with a generous pinch of salt.
7. Scrape the garlic into the food processor.
8. Add the beans, yogurt, olive oil, mayonnaise, hazelnut oil and lemon juice.
9. Pulse to a coarse puree, scrape into a bowl and season with salt, pepper and paprika.
10. Stir in the parsley and serve.

eggplants, garlic, salt, white beans, milk, extravirgin olive oil, mayonnaise, hazelnut oil, lemon juice, freshly ground black pepper, paprika, flatleaf

Taken from www.foodandwine.com/recipes/creamy-eggplant-and-white-bean-spread (may not work)