This may be one of my favorite words to say, and also one of my new favorite spreads. I had some eggplant that was ready to be picked from my garden, but I did not want to bread it and fry it like I usually do. I was in heaven spreading this on warm slices of sourdough bread!!!
2 small sized eggplants (I used a black diamond variety, most of the skin removed), sear the slices of eggplant with olive oil and a few cloves of garlic, toasted pine nuts, parsley, salt, a little water, tahini paste, a little cayenne pepper, mild extra virgin olive oil, lemon juice, greek yogurt.
The Looseleaf Cookbook 