Fragrant and rich, bright and slightly sweet, this enticing dip features an exciting blend of flavors that perfectly complement the roasted eggplant around which it is built. Choose eggplant that are firm, smooth-skinned and heavy for their size; avoid those with soft or brown spots. As eggplants are very perishable, store in a cool, dark place and use within 2 days of purchase.
Preheat oven to 350 degrees F. Wash eggplants and randomly poke holes with a fork. Place on a parchment-lined baking sheet. Roast, about 45 minutes, until eggplants are thoroughly cooked and collapsed; cool.
Meanwhile, with mortar and pestle, mash garlic and salt to make a paste.
Peel skin from eggplant. Chop flesh in medium-size chunks. In a food processor, combine eggplant, melted chocolate, cocoa powder, and garlic paste. Process until nearly smooth. Then mix in the olive oil, lemon juice, chopped walnut, cilantro, and paprika. Cover and chill.
To serve, bring dip to room temperature. Top with additional walnuts and drizzle with additional olive oil. Pass pita bread. Refrigerate, covered, up to 5 days.