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Traditional Lebanese Hummus Recipe

1 medium eggplant
2 T olive oil
½ cup strained yogurt
¼ tsp salt
1 tsp rosewater
½ tsp herbes de Provence

Roast the eggplant over an open flame, turning over to cook through on all sides. If you do not have gas burners, roast the eggplant in a 400ºF oven for 30- 40 minutes.
When the skin is charred and the eggplant is soft to the touch (poke it with tongs to check), remove to a strainer set over a bowl. When cool enough to handle, peel off the skin and sprinkle lightly with sea salt. Let it sit for about ½ an hour.
Puree the eggplant in a food processor with the olive oil, yogurt, salt, rosewater, and Herbes de Provence.
Serve as a dip with crackers at your next party.

This amount of dip will serve about 8 people as part of a party spread.