PINE KERNEL SALAD

  1 cup pine kernels

1 kilo aubergines

1/4 tsp salt

Freshly ground black pepper to taste

2 cloves garlic, peeled and minced

1/4 cup olive oil 

1/4 cup vinegar or lemon juice

Finely chopped parsley for garnish 

Pulse the pine kernels in a blender until they become a paste. Wash the aubergines and pat them dry. Wrap them one by one in foil and bake until their skin is charred, let them cool down, and peel them,  Place them in a colander and let them drain.  Place them in a food processor with the garlic, salt, pepper, and pine kernel paste.  Whip adding olive oil drop by drop and then in a stream until well combined. Continue whipping and add vinegar or lemon juice to your choice,

Spoon the pine kernel salad in a bowl, cover the bowl with cling film and refrigerate.  Serve with small pieces of pitta bread