Baba Ganoush Dip

Ingredients

• 1/2 large eggplant
• 1 tbsp.tahini
• 1 clove garlic, crushed
• 1 tbsp. lemon juice
• Pinch paprika
• 1 tbsp. chopped fresh flat leaf parsley
• 2 tbsp. low fat natural yoghurt
• S & P to taste

Method

1. 1Preheat oven to 200C. Line an oven tray with baking paper.
2. 2Dice eggplant skin on and place in bowl. Drizzle with a little olive oil, season with salt and pepper and place on line tray. Bake for 20 mins until cooked. When cooked take out and set aside to cool.
3. 3Place all ingredients into a blender or food processor and mix until desired consistency.
4. 4Season with salt and pepper and extra lemon juice if desired.
5. 5This dip develops over time so make ahead if you can and let sit in the fridge for a few hours.