Baba Ghanoush with Roasted Garlic

Ingredients:

4 cups cooked eggplant flesh from about 3 large eggplants
(2 of mine were 8 inches long and 1 was 12 inches long)1 head garlic, roasted
1/4 cup olive oil
1/4 cup fresh lemon juice
1 Tbsp -- 1/4 cup tahini (to taste)
1/4 cup pine nuts, toasted
handful fresh parsley
1 tsp salt, or to taste
pepper, to taste

1.Preheat the oven to 475F.  Generously 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 like a mummy.

2. Roast the eggplant, turning occasionally until they collapse. Large eggplant will take 30-45 minutes. Roast the foil-wrapped garlic for 2o minutes, removing from oven while the eggplant finishes up. Set both aside until cool enough to handle.

3. 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. 

4. Finally, 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.

[via Global Table Adventure]