My last recipe, farmers’ market gazpacho, was all about keeping your oven off in the heat of summer. And here I am – coming up with a recipe that requires your oven to be on for at least an hour. Insanity in August, I know. But if you bear with me, you will have a smooth, creamy, and surprisingly light dip that goes well with fresh pita. With only a few remaining weeks of summer produce, I suggest you take advantage of the bounty of eggplant. Crank up the AC, pour a cold beer, and in only a little over an hour you will have a delicious eggplant dip!