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1. Preheat oven to 375. Oil cookie sheet and place eggplant halves, cut side down.
2. Roast eggplant until it is very soft, about 30-45 minutes. Let cool slightly.
3. Scoop pulp from eggplant into a food processor.
4. Add oil, tahini, lemon juice, and garlic; process until smooth.
5. Add salt and pepper to taste.
6. Transfer to a bowl and sprinkle with toasted pine nuts.
7. Serve with pita wedges. |
