Smooth, Non-Chewing Dip and Spread

Yeah of course it would be best on toasted pita chips. Or olive oil-slicked thin slices of sourdough baguette. But for now Cafe Drake has content ourselves with a spoonful of pureed veggies. Here's how to turn 2 large eggplants into a dip/spread everyone will enjoy, a welcome variation on the more traditional babaganoush.

Slice 2 large eggplants long wise and rub with olive oil. Place on a baking sheet and roast at 450 degrees for at least 30 minutes or until very soft.

Scrape all eggplant flesh in to a large bowl and mash completely. Season with alot of kosher salt, some cayenne pepper and 1 T. of garam masala.

Stir in 1 cup of thick yogurt (Greek style, available at all supermarkets).

Add 1/2 minced red onion and 2 minced green chiles (hot ones).

Mix all together and re-adjust salt.