Baba Ganoush with Pine Nuts

Ingredients

• 1 1/2 pounds eggplant
• 3 tablespoons lemon juice
• 1 teaspoon salt
• 2 teaspoons garlic minced fresh
• 3 tablespoons sesame seeds
• sour cream or yogurt
• optional
• 1/4 cup italian parsley chopped
• 1/2 cup pine nuts toasted
• optional
• 2 tablespoons olive oil

Instructions

1. Preheat oven to 400F (200C).
2. Prick eggplant all over with a fork.
3. Bake whole until tender (about 30 minutes).
4. Remove from oven, halve and scoop out the flesh.
5. Blend in a food processor with the lemon juice until smooth.
6. Mash the salt and garlic together and combine with the eggplant, along with the tahini.
7. Cool and stir in the parsley and pine nuts.
8. Before serving, drizzle with the olive oil.
9. Serve as a dip with tortilla chips or triangles of flat (pita) bread.