Eggplant Dip with Pine Nuts

Cook the eggplants in the oven or on the grill until they are fully tender. It's crucial for the dip that the eggplant pulp is very soft. I typically roast them for about 1 hour at 220 degrees Celsius.
Once done, place the eggplants in a container under the lid and let them cool down. After cooling, remove the skins and transfer the pulp to a sieve or dry strainer set over a bowl to drain any excess moisture.

While the eggplants are draining, grind the pine nuts into a smooth paste. A food processor works great for this, but if the mixture isn't perfectly smooth, you can use a mortar and pestle to achieve the desired consistency. It's crucial to get a uniform paste! This step is key, as we want that paste to be nice and uniform!

Combine the drained eggplant pulp and garlic in the food processor and blend until smooth. Next, add the pine nut paste, salt, and lemon juice, blending until you achieve a light, creamy consistency. Finally, with the food processor running, slowly drizzle in the olive oil—starting with just a drop and then moving to a steady stream. This will create a wonderfully airy cream. Taste and adjust the seasoning if needed. Chill it in the fridge for a few hours. Your dip is now ready! Bon Appétit!