Mutabal, Syrian Roasted Eggplant and Yogurt Dip

Instructions

1.  Preheat the oven to 425°F.
2. Roast the eggplant whole on a baking sheet in the oven, until soft. This will vary based on the size of each eggplant, but start with 25-30 minutes and check. 
3. Once cool, remove the skins, and transfer the eggplant to a medium bowl.
4. Mash the eggplant with a fork. Add the yogurt, tahini, garlic, lemon juice, salt, and paprika, and mix until blended well.
5. Transfer to a shallow bowl. Drizzle with extra-virgin olive oil, and garnish with the fresh herbs and tomato, if desired.
6. Serve with warm whole grain pita, crackers, or crudité.