Roasted Eggplant, Tahini, And Yogurt Spread - cooking recipe

Ingredients

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

Preparation

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.