|1||large globe eggplant (1 1/2 pounds), halved lengthwise|
|3||tablespoons olive oil|
|Salt and pepper, to taste|
|1||clove garlic, chopped|
|1 1/2||tablespoon s lemon juice, or more to taste|
|Pinch of ground cumin (optional)|
|1/4||cup plain whole-milk Greek yogurt|
|4||pita rounds, sliced and toasted (for serving)|
2. Using a paring knife to guide you, peel off the skin. Chop half the skin; set it aside.
3. In a food processor, pulse the garlic, a generous pinch of salt, the lemon juice, and reserved skin. Stop and scrape down the sides of the work bowl once or twice. Pulse until finely chopped. Add the cumin (if using), yogurt, 1/4 cup of the eggplant pulp, and the remaining 2 tablespoons olive oil. Blend into a puree.
4. Finely chop the remaining eggplant and transfer to a bowl. Fold the puree into the eggplant. Taste for seasoning and add more salt, pepper , or lemon juice, if you like. Serve as a dip with toasted pita bread. Jill Santopietro