Roasted Eggplant Dip with Pine Nuts

The Illustrated Quick Cook

Roasted Eggplant Dip with Pine Nuts

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    2 large eggplants ⅓ cup olive oil
    4 garlic cloves, crushed 1 cup pine nuts, toasted and coarsely chopped
    small handful of fresh oregano, leaves picked (optional) ½ cup Greek-style plain yogurt
    finely grated zest and juice of 1 lemon sea salt and freshly ground black pepper


    Prep: 15 min Total: 60 min
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    • 1

      Heat an outdoor grill or grill pan until very hot. Pierce each eggplant several times with a knife. Place the whole eggplants on the grill and cook, turning occasionally, for 30-45 minutes until the skin is charred and blistered; it will become quite black. Remove from the heat and let cool before peeling the skin and chopping the flesh.

    • 2

      Put the eggplant, garlic, oregano (if using), lemon zest and juice, and oil in a food processor, and process, pulsing the machine on and off, to a chunky spread. Transfer to a bowl, and stir in the pine nuts and yogurt. Season with salt and pepper, and mix well.

    • 3

      Serve with torn chunks of sourdough bread or toasted baguette slices.


    You could always roast the eggplants in the oven at 400 F (200 C) for about 30 minutes.

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