Ingredients

• 1 pound eggplant
• 2 tablespoons lemon juice
• 2 tablespoons tahini
• 2 cloves garlic
• 0.13 teaspoons ground cumin
• 0.13 teaspoons red chile powder
• 1 tablespoon extra-virgin olive oil
• 0.5 tablespoons plain yogurt , or more to taste
• salt to taste
• 1 pinch paprika

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C). Lightly oil a baking sheet.
2. 2 Halve eggplants and brush cut sides with olive oil. Place face-down onto the prepared baking sheet.
3. 3 Roast in the preheated oven until softened, 20 to 25 minutes. Remove from oven and let cool, about 30 minutes.
4. 4 Scoop flesh out of skins and place in a mesh strainer. Discard skins. Press down on flesh to remove liquid or drippings. Transfer eggplant flesh to a food processor. Add lemon juice, tahini, garlic, cumin, and chile powder. Drizzle olive oil on top of everything. Blend well, 45 seconds to 1 minute.
5. 5 Mix in plain yogurt and season with salt. Serve with a sprinkle of paprika over top for garnish.

Nutrition per serving