Categories: Appetizers, Dips 
      Yield: 6 servings 
  
    1/2 c  Plain yogurt 
      1    Garlic clove; minced 
      1 ts Finely chopped oregano; -OR- 
    1/4 ts -Dried oregano 
    1/2 ts Chopped thyme leaves; -=OR=- 
      1 pn -Dried Thyme 
           Freshly ground pepper 
 
--------------------------------THE EGGPLANT-------------------------------- 
    1/2 lb Japanese eggplants; -=OR=- 
      1 md -Firm shiny eggplant 
      1 lg Garlic clove; thinly sliced 
      1    Bay leaf 
           Thyme branches, if available 
      1 tb Extra-virgin olive oil 
           - or more to taste 
           Lemon juice 
           -=OR=- Red Wine Vinegar 
           Salt 
           Coarsely ground pepper 
           Fresh herbs for garnish 
  
  PREHEAT OVER TO 400F. Combine the first 5 ingredients in a bowl and set 
  aside. Cut 5-or-6 long slits in the eggplant (fewer if you're using 
  Japanese eggplants) and place a slice of garlic into each slit. Wrap the 
  eggplant, together with the bay leaf and thyme branches, tightly in foil 
  and bake until completely soft all over--45 minutes-to-1 1/2 hours, 
  depending on the size of the eggplant. If you're using the large eggplant, 
  turn it over after 45 minutes and continue baking until soft to the touch 
  and tender at the stem end. When done, remove eggplant from the oven, open 
  the package and let sit for 5 minutes or so. Discard any liquid. When the 
  eggplant is cool enough to handle, scrape the flesh away from the skin, put 
  it into a food processor and add the yogurt mixture and the olive oil. 
  Process until smooth, but leave a little texture. Stir in the lemon juice 
  or vinegar to taste and season with salt. Turn the puree into a serving 
  bowl and season with pepper and fresh herbs, such as thyme leaves and 
  blossoms, marjoram or oregano. If those herbs aren't available, use some 
  chopped parsley or scallions. Serve the spread at room temperature with 
  crackers, pita bread or bread toasted and brushed with olive oil.