Instructions: Cook the eggplant, either in the oven or microwave (see below).

Trim the core of the eggplant and place the unpeeled eggplant in a food processor adding oil, parsley, lemon juice and garlic. Puree the eggplant mixture briefly then when the mixture is sufficiently chopped, add basil and pine nuts and stir to combine. Add salt and pepper to taste, and serve warm or at room temperature.

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