Once cooked, remove the eggplant from the oven and allow to cool.
Once cool, peel the skin and discard, cut up the eggplant and place in large bowl.
Set aside 2 Tbs of olive oil in a small bow, add the remaining olive oil to the eggplant; then add all remaining ingredients (except the pine nuts) and blend with an immersion blender until smooth.
To serve drizzle with olive oil and pine nuts. Serve with tomatos, cucumbers, celery or any other non-starchy vegetable you like!
Per Serving (8):
NOTE: Carbohydrate is net; total less fiber
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