Method:
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Preheat the oven to 180 degrees.
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Bake the aubergines in the oven for 30 minutes.
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Take the aubergines out of the oven, scoop out the middle and place in the food processor.
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Add the tahini and yogurt and blend until smooth, then add the lemon juice.
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Toast the pine nuts in a saucepan on a medium heat until golden brown.
