1 large globe eggplant (about 1½ pounds), halved lengthwise
¼ cup plus 1 tablespoon olive oil
Freshly ground black pepper
1 clove garlic, minced
1 shallot, minced
Dash of ground cumin
1½ teaspoons lemon juice, plus more to taste
¼ cup plain whole Greek yogurt
Pita bread, sliced and toasted
1. Set the oven to 400°F. Place the eggplant on a baking sheet, rub with 1 tablespoon olive oil and season with salt and pepper. Cook, cut side down, until very soft and wrinkled, about 35 minutes. Cool. Peel off the skin. Chop half of the skin and set it aside.
2. In a food processor, blend the garlic, shallot, and reserved skin into a paste. Add the cumin, 1½ teaspoons lemon juice, the yogurt, ¼ cup of the eggplant pulp, and the remaining ¼ cup olive oil. Blend into a puree.
3. Finely chop the remaining eggplant and transfer to a medium bowl. Fold the puree into the eggplant. Season to taste with salt, pepper and more lemon juice. Serve as a dip with toasted pita bread. Makes about 2 cups. –Jill Santopietro for The Boston Globe.