Moroccan-Roasted Eggplant Dip

This wonderfully flavorful dip is a Moroccan play on Mediterranean baba ganoush. The eggplants are first roasted to brown them, adding flavor and making them tender enough to puree. We opted for Italian eggplant, which are smaller and have a slightly sweeter flavor than their more commonly found globe counterparts. Look for ones that are heavy for their size and have smooth, shiny skin that’s blemish-free. This version uses plain Greek yogurt to add richness as well as minced garlic, lemon juice, paprika, cumin, and parsley for added layers of flavor. Make this during the summer when eggplants are at their absolute peak. You can serve it with pita, fresh sliced vegetables, or add a sandwich spread—you’ll want to slather it on everything.