Ingredients

• 2 Eggplants

• 3 tablespoons Tahini

• 2 cloves Garlic (minced)

• 1/4 teaspoon Cayenne Pepper

• 1/2 teaspoon Paprika

• 1 Lemon (juice)

• 2 tablespoons Plain Yogurt

• 1/3 cup Extra Virgin Olive Oil

• Salt and Pepper

Instructions

1. Cut eggplants in half lengthwise

2. Drizzle some olive oil and salt over the cut areas and place them cut side down on a parchment paper lined baking sheet

3. Bake at 450 degrees for 35 minutes

4. Let cool

5. With a spoon, scoop out the flesh and leave the skin behind

6. Place the flesh in a colander and let some of the moisture drain out

7. Transfer to a food processor and blend until smooth

8. Transfer into a bowl and mix in the remaining ingredients

9. Eat!