Babaganoush

• Prep: 10
• Cook: 75 mins
• Serves: 4

Ingredients

• 2 medium eggplant
• 3 sprays olive or canola oil spray
• 2 tbs lemon juice
• 3 tbs hulled tahini paste
• 2 cloves garlic, crushed
• 2 tbs reduced-fat plain yoghurt
• 1/4 tsp ground cumin
• 1 pinch salt
• 3 tbs parsley, chopped

Method

Pre-heat the oven to 200^oC. Line a baking tray with baking paper. Place a wire baking tray on top.

Pierce holes in the eggplants with a fork and spray with olive oil. Place on the rack and bake for 65-75 minutes, turning half way through. Remove from the oven and place in a bowl covered with foil for 25 minutes.

Peel the eggplants and place flesh in a food processor along with the lemon juice, tahini, garlic, yoghurt, cumin and salt and process until smooth. Stir through the parsley.