Baba ganoush with toasted pignolias
This was my first time making this dip and very simple to make. I pan-fried slices of eggplant until they were charred. I peeled off the skin and dropped the pulp in a small blender along with one pickled garlic clove, salt, pepper, a dollop of yogurt and a dollop of tahini and let the blender go. The result was very creamy and gentle. I wish I had some fresh lemon juice to add some zing.