This dish can make a nice light lunch, served with an acidic salad or a part of mezze. Eggplant and tahini are a natural pair, and pine nuts provide a good crunch. Throw the extra roasted garlic into a vinaigrette, mashed potatoes, or orzo and vegetable salad.

Yield: 4 servings

Sprinkle eggplant with salt and spread evenly on a baking sheet. Set aside for 30 minutes.

Preheat oven to 350˚F. Slice top 1/8 off each tomato and discard. Remove seeds and pulp and discard. Brush inside of each tomato with olive oil and season with salt and pepper. Place tomatoes on a baking sheet lined with parchment and bake until lightly softened, about 8 minutes. Remove from oven and set aside.

Increase oven temperature to 375˚F. Blot excess water from eggplant and toss in a bowl with 2 tablespoons olive oil. Season with salt and pepper and return to baking sheet.

Cut top 1/8 off head of garlic and place in piece of tinfoil. Drizzle 1 teaspoon of oil on top of garlic and seal foil.

Put eggplant and garlic in oven. Bake until soft, about 1 hour. Transfer eggplant to a food processor. Scoop out 4-5 cloves of roasted garlic and place in processor. Place remaining garlic in airtight container and reserve for other use.

Turn on a gas burner and, using tongs, place red pepper directly on flame. Cook about 5 minutes until entire skin of pepper is black, turning occasionally. Place pepper in a bowl and wrap tightly with Saran. Let sit 5 minutes. Using a paper towel, peel away charred skin. Remove stem and seeds and discard. Transfer to food processor.

Add tahini and lemon juice to food processor. Puree until mixture is smooth, about 2 minutes. Stir in 2 tablespoons of pine nuts, and add mixture to tomatoes. Garnish with parsley and remaining pine nuts.