Creamy Eggplant and White Bean Spread

Preheat the oven to 450°. Set the eggplants on a baking sheet and poke them all over with a knife tip. Roast for 40 to 45 minutes, until very soft. Let cool slightly.

Scrape the eggplant flesh into a food processor; discard the skins. Using the side of a chef's knife, mash the garlic to a paste with a generous pinch of salt. Scrape the garlic into the food processor. Add the beans, yogurt, olive oil, mayonnaise, hazelnut oil and lemon juice. Pulse to a coarse puree, scrape into a bowl and season with salt, pepper and paprika. Stir in the parsley and serve.

Toasted peasant bread, thinly sliced red onion and squash blossoms.