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1
For the roasted garlic: Preheat the oven to 375 degrees F.
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2
In a ramekin, add the olive oil and garlic.
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3
Roast until the oil begins to bubble and the garlic becomes a very light golden brown, 15 to 20 minutes.
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4
Transfer the garlic to a large bowl and put half of the oil in a large pan.
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5
Reserve the rest of the oil in the ramekin for garnishing.
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6
For the dip: In the large pan with the garlic-infused oil, add the eggplant, onion and paprika; you may have to do this in batches.
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7
Turn to medium-high heat and cook, tossing, until all sides of the eggplant are lightly golden brown, 6 to 8 minutes per batch.
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8
Transfer everything in the pan, bits and all, to the large bowl with the awaiting garlic.
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9
Using a mezzaluna, chop the contents of the bowl until broken down but still a bit chunky.
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10
Sure you can do this in a food processor, but it may lose the texture if over-pulsed.
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11
You can also chop all of this on a cutting board, then scrape everything back into the large bowl.
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12
Add the parsley, yogurt and lemon zest and juice to the bowl.
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13
Stir to combine, taste and season with salt and pepper.
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14
Cover and refrigerate until cool.
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15
If traveling with this to a swanky party, wait to garnish until just before serving at your host's place.
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16
Transfer the dip into a serving bowl, make a nice swirl with the back of a spoon and pour over the remaining garlic-infused olive oil.
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17
Sprinkle over the chopped parsley and serve with assorted pita chips, grissini and flatbread crisps.
