3 T extra virgin olive oil, divided
2 medium eggplants (about 1 1/2 pounds)
1/4 C pine nuts
1/4–1/2 C freshly squeezed lemon juice (1–1 1/2 large lemons)
1/3 C tahini
1–2 cloves garlic, minced (1/2–1 teaspoon)
1 t ground cumin (optional)
1/2 t salt
1/4 t cayenne pepper
3 T chopped fresh cilantro or parsley
1Preheat the oven to 375° F.
2 Rub 1 tablespoon of the oil over both whole eggplants and place them on a baking sheet. Roast, turning once or twice, until very soft, 30 to 45 minutes depending on size. Let cool.
3 Meanwhile, toast the pine nuts in a dry, heavy skillet (preferably cast iron) over high heat until they start to brown in spots and become fragrant. (Be careful not to overtoast them, as they will burn very quickly once toasted.) Immediately transfer the nuts to a dish to cool.
4 Cut the eggplants in half and scoop out the flesh. Purée the eggplant flesh in a food processor or finely chop it on a cutting board. Transfer to a bowl.
5 Add the lemon juice, tahini, garlic, cumin, salt, cayenne, and the remaining 2 tablespoons of olive oil. Mix until well combined.
6 Transfer to a serving bowl and garnish with cilantro or parsley and toasted pine nuts.