Baba Ghanouj

2 medium sized eggplants, halved lengthwise
¼ cup olive oil
¼ cup tahini
1/3 cup lemon juice
1 clove garlic
½ cup toasted pine nuts
Salt & pepper to taste
Pita bread wedges

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.