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1
PREHEAT OVER TO 400F (200C).
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2
Combine the first 5 ingredients in a bowl and set aside.
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3
Cut 5-or-6 long slits in the eggplant (fewer if you're using Japanese eggplants) and place a slice of garlic into each slit.
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4
Wrap the eggplant, together with the bay leaf and thyme branches, tightly in foil and bake until completely soft all over--45 minutes-to-1 1/2 hours, depending on the size of the eggplant.
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5
If you're using the large eggplant, turn it over after 45 minutes and continue baking until soft to the touch and tender at the stem end.
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6
When done, remove eggplant from the oven, open the package and let sit for 5 minutes or so.
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7
Discard any liquid.
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8
When the eggplant is cool enough to handle, scrape the flesh away from the skin, put it into a food processor and add the yogurt mixture and the olive oil.
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9
Process until smooth, but leave a little texture.
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10
Stir in the lemon juice or vinegar to taste and season with salt.
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11
Turn the puree into a serving bowl and season with pepper and fresh herbs, such as thyme leaves and blossoms, marjoram or oregano.
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12
If those herbs aren't available, use some chopped parsley or scallions.
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13
Serve the spread at room temperature with crackers, pita bread or bread toasted and brushed with olive oil.
