Roasted Eggplant, Tahini, And Yogurt Spread

• 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.

eggplants, garlic, nonfat plain yogurt, parsley, tahini, salt, nuts

Taken from www.allrecipes.com/recipe/239173/roasted-eggplant-tahini-and-yogurt-spread/ (may not work)