Baba ghannuj

Preheat oven to 375°. Line cookie sheet with parchment paper.

Place whole, unpeeled eggplant on baking sheet. Cut onion in half and drizzle cut sides with 1 teaspoon olive oil. Roast veggies 45 minutes, turning occasionally.

Cut eggplant in half to cool. When cool enough to handle, scoop center into colander to drain.

Blend all but 1 tablespoon olive oil, paprika, and cayenne in food processor until smooth.

Chill. Drizzle with remainjng olive oil and sprinkle with paprika and cayenne, if desired. Serve with vegetables, pita bread or chips, etc.