Step 1
Preheat the oven to 450F.

Step 2
Prick the eggplants all over with a fork. Place the eggplants on a baking sheet and roast until the skin is dark brown and the flesh seems soft. About 25-30 minutes. Toss eggplants halfway through cooking. Turn the oven up to broil on high and broil the eggplants until the skin is blackening. About 3-5 minutes longer.

Step 3
While the eggplant cooks toast your pine nuts in a small skillet over medium heat until lightly golden brown, about 3-5 minutes. Remove from the heat and set aside.

Step 4
When the eggplant is cool enough to handle scoop out the flesh into a colander, avoiding the blackened skin, and let drain for about 20 minutes.

Step 5
Add the eggplant flesh along with the pine nuts, tahini, olive oil, miso, water, rice vinegar, za’atar, and garlic, to the bowl of a food processor. Process until smooth and creamy. Taste test and adjust seasonings as needed, adding a touch of salt and pepper if needed.

Step 6
To serve, pour the dip into a bowl, sprinkle with minced parsley, toasted pine nuts, a sprinkle of za’atar and a drizzle of olive oil.

Notes

• Use this recipe as a guide
• Adjust measurements and ingredients as necessary

Let us know if you make this recipe! Tag your photos with #freshharvestga on Instagram.

Thanks to Dishing Up the Dirt for this amazing recipe. Check out her cookbook here.