1/2 cup toasted pine nuts
1/3 cup tahini or yogurt
1/3 cup olive oil
2 tablespoons lemon juice
1 garlic clove, minced
1. Grill the eggplant whole over high heat, directly over the flame. Grill until blackened and collapsed, 20-30 minutes.
2. Cool, peel or scoop, and mash the flesh. Then combine with other ingredients in a food processor or with a fork, depending on how smooth you want it.
3. Serve with pita or crudites.