You are here: Home » Recipes » Smoky Eggplant with Pine Nuts Smoky Eggplant with Pine Nuts Recipe by Our Cookbook Collection Yield 8 servings A creamy, fiber-rich dish using summer eggplants. Mark Boughton Photography / styling: Teresa Blackburn PrintEmail Substitute 1/2 teaspoon smoked paprika and 1/2 teaspoon table salt for 1 teaspoon of smoked salt if desired. Sprinkle dip with extra pine nuts and drizzle with extra-virgin olive oil. Ingredients 2 (1-pound) eggplants, peeled1/4 cup plain Greek yogurt1 teaspoon smoked salt1 teaspoon finely minced garlic (about 1 large clove)1 tablespoon fresh lemon juice2 tablespoons extra-virgin olive oil (plus more for finishing)1/4 to 1/2 teaspoon crushed red pepper flakes1/4 teaspoon salt Freshly ground black pepper1/2 cup toasted pine nuts Instructions Preheat oven to 350F. Cut eggplants into halves lengthwise. Place cut sides down on a lightly oiled baking sheet. Bake about 45 minutes, or until tender. Cut roasted eggplant into chunks; place in food processor with all ingredients. Process until smooth. Makes 2 1/2 cups Recipe adapted from Ana Sortun’s Spice: Flavors of the Eastern Mediterranean (Harper Collins, 2006).