Step 1

Split the eggplant in half. Cut crosshatches in the inside of the eggplant and sprinkle with salt. Let rest for 10 minutes, then blot the excess water, and bake on 350º for 35 minutes, or until the eggplant is really really soft, and maybe slightly caramelized on top.*During the last 20 minutes of baking, place the garlic cloves (unpeeled) on the baking tray. Flip after 10 minutes, and remove before they blacken.

Step 2

When eggplant is cool enough to touch, squeeze out the water as best as you can and scoop out flesh. (I had 1 cup of eggplant flesh.) Peel the roasted garlic and mash with the eggplant. Combine with remaining ingredients (citrus juice, tahini, oil, seasonings) in blender and blend until smooth and creamy, stopping to scrape sides as necessary.

Step 3

Garnish with a little more paprika and cilantro and serve with fresh vegetables, pita chips, or crackers!