Eggplant with Pine Nuts Tapenade

By LisaMK

This recipe is from the Relish magazine in the newspaper. A delicious dip for a party or with a nice glass of red wine.

Ingredients

• 1 tbs evoo
• 2 lb eggplant,peeled
• 1/4 c plain greek yogurt
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1 tsp garlic, minced
• 1 tbs lemon juice
• 2 tbs evoo
• 1/4 to 1/2 tsp crushed red pepper flakes
• salt to taste
• black pepper
• 1/2 c toasted pine nuts

Preparation

Step 1

Preheat oven to 350 degrees. Cut into halves lengthwise. Place cut side down on an oiled baking sheet. roast for about 45 mins until tender.
Cut roasted eggplant into chunks and place in food processor with the rest of the ingredients up to salt and pepper. Process until smooth. Season to taste. Serve with pita chips or fresh veggies.