Instructions: Heat 1 tablespoon oil in a small saucepan. Add pine nuts, and cook over medium heat, stirring frequently until golden and fragrant, about 4 minutes. Transfer to a small bowl to cool. Set aside. Line a baking sheet with paper towels, and set aside.

Heat 3 inches of oil in a medium stockpot to 350 degrees. Add eggplant, and fry until light golden brown, about 3 minutes. With a slotted spoon, transfer to prepared baking sheet to drain.

In a medium bowl, combine cucumber, tomatoes, parsley, garlic, lemon juice, and mint. Add tahini, and stir to combine. Season with salt.

For the Green Tahini Sauce: In a blender, combine all ingredients. Process until fine. Add water as necessary to achieve the consistency of a thick salad dressing. (

Makes about 3 cups)

Spoon about 1/2 cup filling onto each eggplant half. Mound the remaining filling in the center of a platter. Place filled eggplants on top. Spoon green tahini sauce around perimeter of platter. Sprinkle with pine nuts, and serve immediately.

This recipe yields 6 to 8 servings.

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