Baba Ghanoush

1 large eggplant (about 1 1/2 lb)
1 Tbsp mayonnaise
2 Tbsp plain yogurt
2 Tbsp tahini
2 Tbsp fresh lemon juice
2 cloves garlic
1/2 tsp salt, or to taste
parsley sprigs for garnish
fresh vegetables, pita chips, or pita bread wedges

Preheat broiler. Line a baking sheet with foil and spray with cooking spray. Cut eggplant in half lengthwise and place face down on foil. Broil for 14-16 minutes, until skin is blackened and flesh is cooked and softened. Turn eggplant over and let cool on baking sheet for 15 minutes.

When eggplant is cool enough to handle, use a teaspoon to remove as many seeds as you can, but try to retain juices. If seeds are tiny, keep them. Discard charred skin and scoop flesh and any tiny seeds into a bowl or food processor or blender for a smoother texture. For a chunkier dip, mash eggplant with fork.

Mix or process eggplant with mayonnaise, yogurt, tahini, lemon juice, garlic (mince if mixing by hand) and salt until well combined. Transfer to a bowl and serve cold or at room temperature, garnished with parsley, with veggies, pita chips or pita bread wedges for dipping. Dip may be frozen.

NOTES
From Hannaford.
Untried.