Preheat oven to 400 degrees.

Peel away the outer layers of the garlic bulb papery skin, leaving the skins of the individual cloves intact. Using a knife, cut off 1/4 to a 1/2 inch of the top of cloves, exposing the individual cloves of garlic.

Place the garlic head on a sheet of aluminum foil. Drizzle a couple teaspoons of olive oil over the head, using your fingers to make sure the garlic head is well coated. Wrap tightly with foil. Bake at 400°F for 30-35 minutes, or until the cloves feel soft when pressed. Let cool, and then press out each soft clove.

Put eggplant puree, lemon juice, parsley, yogurt and garlic in the bowl of a food processor and pulse about 10 times until smooth.

While the machine is running, gradually incorporate the olive oil in a steady, thin stream.

Add the hot pepper flakes, salt and pepper, pulse to incorporate.

Refrigerate overnight for flavors to blend, then bring to room temp before serving in a pretty bowl surrounded to toasted pita bread, crackers or raw veggies.