2 medium eggplants
Olive oil spray
1 lemon, juiced
3 tbsp tahini
2 cloves garlic, minced
2 tbsp reduced-fat natural yoghurt
¼ tsp ground cumin
Pinch of salt
3 tbsp chopped parsley
Pre-heat the oven to 200oC. 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.