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View Portfolio Get in touchCreamy Roast Eggplant
Ingredients
- 1-1/2 eggplants, halved lengthwise
- 3/4 head garlic
- 3/4 cup nonfat plain yogurt
- 1/4 cup chopped fresh parsley
- 3 tablespoons tahini
- salt and ground black pepper to taste
- 1 ounce pine nuts
Total Time:
25 min Prep:
15 min
Cook:
10 min
Yield: 12 Level: easy
Yield: 12 Level: easy
Directions
- 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.
