Baba Ghanoush

From "Wine Lover's Healthy Weight-Loss Plan" Recommended Wine Pairing: Syrah or Grenache Napa Shiraz; Darioush Vineyards, Napa Also try grilling the eggplant! Serve with pita, pita chips, or fresh veggies.

• Ready In: 55 mins
• Yields: 2 cups

Ingredients

• 1  large eggplant
• 3  garlic, gloves minced
• 1⁄4 cup tahini (sesame seed paste)
• 1  lemon, juice therefrom
•  sea salt, to taste
• 1  teaspoon cumin
• 1  dash paprika
• 1⁄4 cup parsley, chopped
• 1⁄2 cup pine nuts, toasted
•  extra virgin olive oil, as desired

Directions

1. Preheat oven to 400°F.
2. Cut eggplant in half lengthwise. Place cut-side down on non-stick baking sheet. Prick with fork. Bake until soft and begins to char (30-40 mins).
3. Cool eggplant. Scoop out pulp and combine in blender with garlic, tahini, lemon juice, salt, cumin, and paprika. Puree until smooth. Stir in parsley and pine nuts. Drizzle a small amount of olive oil over the top.