Roasted Eggplant, Tahini, And Yogurt Spread

1. 1

   Preheat oven to 425 degrees F (220 degrees C).

2. 2

   Arrange eggplants, cut-side up, on a baking sheet.

3. 3

   Cut about 1/4 inch off the top portion of the garlic, exposing the cloves. Place garlic on a sheet of aluminum foil and wrap foil around garlic, sealing the edges together.

4. 4

   Roast the eggplant and garlic in the preheated oven until tender, about 45 minutes; remove from oven and cool to room temperature.

5. 5

   Scoop the flesh from the roasted eggplant and put in a food processor. Remove roasted garlic cloves from the peels and add to food processor. Add yogurt, parsley, tahini, salt, and pepper to food processor; blend until spread is smooth. Transfer spread to a serving bowl.

6. 6

   Cook and stir pine nuts in a skillet over medium heat until toasted and fragrant, 3 to 4 minutes. Top spread with toasted pine nuts.

* Per serving · 4 servings · Values may vary.