Kashk e bademjan (Persian eggplant)

I've been trying to make my own variant of this since December, when a Persian friend opened my eyes to it. I finally nailed it. The trick was the special preparation of garlic. I have no idea if this is authentic (beyond the substitution of lowfat sour cream for kashk), but honestly it's too tasty to care.

Proportions--sorry, I didn't measure anything! But with this sort of thing, it's really a matter of taste.

• 1 large purple eggplant, sliced into 3/4" slices. Don't peel it!
• 1 head of garlic, peeled but not chopped or cut at all! Just remove the skins!
• 2 small onions, chopped
• Handful of chopped flat-leaf parsley
• A few leaves of fresh basil
• Between 1/4 cup and 1/3 cup lowfat sour cream
• About 1/4 cup olive oil
• Salt
• Red pepper flakes
• Juice of 1/4 of a lime

Directions--

1. Preheat the oven to 450.
2. Roast the eggplant for 40 minutes, flipping over halfway through. Allow to cool until near room temperature (20 minutes or so).
3. Meanwhile, heat the olive oil in a heavy frying pan over a medium-high heat.
4. Once a single piece of onion will sizzle in the olive oil, add all the garlic and onion. (You did leave your peeled garlic intact, right?) Saute until golden.
5. Put everything in a food processor. Don't make it too smooth; you want some texture.

Garnish with a bit more parsley and olive oil. Delicious with sliced cucumbers!