Preparation: 10 minutes
Baking: 30 minutes
2 small eggplants
¼ cup tahini
½ tsp salt
3 garlic cloves
1 small lemon (juiced)
Dash of ground cumin
Freshly ground black pepper
Preheat the oven to 350 F (175 C). Bake the eggplants whole until they are soft (about 30 minutes). Allow to cool; remove the peel and seeds and cut the rest into cubes.
Put in a blender and add all the other ingredients (except the paprika and parsley) and blend until smooth.
Garnish with the paprika and parsley.
Serve with cut vegetables or pita bread.
Nutrition (per serve):
Calories 74; Fat 2.8 g; Sat. Fat 0.3 g; Carbs 10.8 g; Sugar 5.6 g; Fiber 5.8 g; Protein 2.2 g