Roasted Eggplant-Yogurt Cheese Dip

• 1 large eggplant or a few small ones
• 2 tablespoons olive oil
• 1 clove garlic, peeled and roughly chopped
• 1 cup yogurt cheese (see note)
• 2 tablespoons freshly squeezed lemon juice, or to taste
• Salt to taste
• 1/4 teaspoon cayenne, or more to taste

1. Heat oven to 400.
2. Using a fork, prick eggplant in several places to keep it from bursting.
3. Put on a baking sheet and roast on ovens center rack for 30 to 45 minutes, or until it can be easily pierced with a knife.
4. Let eggplant cool until safe to handle
5. Remove skin from eggplant and put flesh in a food processor along with olive oil, garlic, yogurt cheese, lemon juice, salt and cayenne.
6. Pulse mixture until smooth and thoroughly combined, about 20 to 30 seconds.
7. Taste, adjust seasoning and serve with toasted pita chips or crudites.

eggplant, olive oil, clove garlic, yogurt cheese, freshly squeezed lemon juice, salt, cayenne

Taken from cooking.nytimes.com/recipes/1013082 (may not work)