*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Arrange eggplants, cut-side up, on a baking sheet.
Cut about 1/4 inch off the top portion of the garlic, exposing the cloves. Place garlic on a sheet of aluminum foil and wrap foil around garlic, sealing the edges together.
Roast the eggplant and garlic in the preheated oven until tender, about 45 minutes; remove from oven and cool to room temperature.
Scoop the flesh from the roasted eggplant and put in a food processor. Remove roasted garlic cloves from the peels and add to food processor. Add yogurt, parsley, tahini, salt, and pepper to food processor; blend until spread is smooth. Transfer spread to a serving bowl.
Cook and stir pine nuts in a skillet over medium heat until toasted and fragrant, 3 to 4 minutes. Top spread with toasted pine nuts.