Ingredients
- 3 large eggplants
- 1 head garlic
- 1/4 cup olive oil
- 1/4 cup lemon juice , fresh
- 1 Tbsp tahini , more to taste
- 1/4 pine nuts , toasted
- 1 handful parsley , fresh
- 1 tsp salt , or to taste
- pepper , to taste
Servings:
Units:
Instructions
- Preheat the oven to 475F.
- Poke holes in your eggplant and rub all over with olive oil. Place the eggplant on roasting pan with the head of garlic, all wrapped up in foil.
- Roast the eggplant, turning occasionally until they collapse. Large eggplant will take 30-45 minutes.
- Roast the foil-wrapped garlic for 20 minutes, removing from oven while the eggplant finishes up. Set both aside until cool enough to handle.
- Toast the pine nuts over medium heat in a clean dry skillet until golden brown, stirring continually.
- Add half to a food processor, reserving other half for garnish. Pop the garlic cloves out of the skins and add them to the processor as well.
- Scoop out four cups of eggplant flesh and add it to the processor with lemon juice, tahini, and parsley. Pulse, drizzling in olive as needed – I used about 1/4 cup. The mixture should take on a hummus-like consistency.
- Taste and adjust seasoning.