Lite Eggplant Dip

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 large eggplant, about 500g
• 2 garlic cloves, crushed
• 1 tablespoon tahini
• 2 tablespoons fresh lemon juice
• 1/2 teaspoon chili powder
• 1/2 teaspoon ground cumin
• salt and pepper
• 1 tablespoon finely chopped fresh parsley
• 1 pinch ground paprika

Recipe

• 1 preheat oven to 375f (190c).
• 2 make 2 slits in the eggplant and bake for 30 minutes or until the skin is black and the vegetable is soft.
• 3 when cool enough to handle, peel off skin.
• 4 in a mixing bowl, mash the eggplant flesh with the garlic, tahini, lemon juice, chilli and cumin.
• 5 season with salt and pepper.
• 6 spoon into a serving bowl and top with parsley and paprika.