meisa's lagoon

a most fabulous appetizer. i've slightly altered it from martha's "eggplant yogurt dip", and we've cleverly renamed it mama ganoush.

5 garlic cloves (unpeeled)
4 small eggplants (like the long skinny ones, japanese are they called?)
1 medium onion (half cut in slices, half finely chopped)
1 small container plain yogurt
juice from a lemon (or just half of one, depending on your taste)
1 tsp coarse salt
freshly ground black pepper

preheat oven to 450. wrap garlic loosely in foil. put garlic and eggplant on baking sheet. roast until soft and eggplant starts to blister and blacken (~45 min). remove garlic. broil eggplant until skins are charred (~3 min). cool completely.
whisk together chopped onion, yogurt, and lemon juice. squeeze roasted garlic pulp into yogurt mix. cut each eggplant in half lengthwise and scrape flesh into yogurt mixture. add salt and pepper. stir well. saute remaining onion and use as garnish.
serve with pita (or pita chips) and enjoy!!!