roasted eggplant, tahini, and yogurt spread

Ingredients

• Servings: 16
• 2 eggplants, halved lengthwise
• 1 head garlic
• 1 cup nonfat plain yogurt
• 1/3 cup chopped fresh parsley
• 1/4 cup tahini
• salt and ground black pepper to taste
• 1 ounce pine nuts

Recipe

Preparation Time: 10 mins Cook Time: 50 mins Ready Time: 1 hr 10 mins


• preheat oven to 425 degrees f (220 degrees c).
• arrange eggplants, cut-side up, on a baking sheet.
• 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.
• roast the eggplant and garlic in the preheated oven until tender, about 45 minutes; remove from oven and cool to room temperature.
• 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.
• 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.