Roasted Eggplant with Dill, Yogurt, and Walnuts (Another Eggplant Spread)

This is another easy eggplant spread with a delicious addition of dill, yogurt, and walnuts.  A nice variation on a traditional eggplant spread. 

A nice variety of eggplants.

Ingredients

1 large or 2 medium eggplants, about 1 1/4 lbs
3 garlic cloves
1/4 C walnuts
Salt and Freshly Ground Pepper
1/2 C shopped dill
3 Tbs extra virgin olive oil
1/3 to 1/2 C drained yogurt

Procedure

Make 4 or 5 short incisions in the eggplant.  Thinly slice one of the garlic cloves and insert a slice in each incision.  Preheat oven to 425 F.  Slash the eggplant in multiple places to prevent it from exploding.  Place in pan and bake until it's soft to the point of collapsing, approximately 30-40 minutes, letting the skin harden and char in places to provide smoky flavor.  Alternatively, grill over low heat until soft.  Let cool approximately 15-20 minutes, peel, and coarsely chop the flesh.

Toast the nuts on a small sheet pan in the oven until fragrant, watching them closely to prevent burning.  Coarsely chop.  Put remaining garlic in a food processor with 1/2 tsp salt, dill, and olive oil and pulse.  Add in eggplant and pulse to make a coarse puree.  Remove from processor, add in yogurt, fold in the nuts, and season with salt and freshly ground pepper to taste.