Roasted Eggplant, Tahini, and Yogurt Spread Recipe

  • 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
  1. Preheat oven to 425 degrees F (220 degrees C).
  2. Arrange eggplants, cut-side up, on a baking sheet.
  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. Roast the eggplant and garlic in the preheated oven until tender, about 45 minutes; remove from oven and cool to room temperature.
  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. 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.