Step 1

Preheat the oven to 400ºF.

Step 2

Cut the eggplant lengthwise in half and score the flesh in a crosshatch pattern to allow more even cooking. Place flesh-side up in a baking dish along with the garlic cloves. Drizzle everything with olive oil and sprinkle with salt and pepper.

Step 3

Roast until the flesh is very tender, 25 to 30 minutes. Remove and let sit until cool enough to handle.

Step 4

Scoop out the soft flesh into the bowl of a food processor. Add the roasted garlic, sour cream, lemon juice, and paprika.

Step 5

Blend until smooth and creamy, scraping down the sides of the bowl as needed. Taste and adjust seasonings as desired.

Step 6

Transfer to a serving dish and swirl a spoon through the top of the dip. Drizzle with the remaining olive oil and sprinkle with a little more paprika.