Lite Eggplant Dip

1. 1

   Preheat oven to 375F (190C).

2. 2

   Make 2 slits in the eggplant and bake for 30 minutes or until the skin is black and the vegetable is soft.

3. 3

   When cool enough to handle, peel off skin.

4. 4

   In a mixing bowl, mash the eggplant flesh with the garlic, tahini, lemon juice, chilli and cumin.

5. 5

   Season with salt and pepper.

6. 6

   Spoon into a serving bowl and top with parsley and paprika.

No additional tips available.