• 2 small round eggplants, or 4 long eggplants (pictured)
• 1/3 cup low-fat plain yogurt
• 1 tablespoon lemon juice
• 2 cloves garlic, crushed
• 1 teaspoon tahini
• 1 teaspoon ground cumin
• ½ teaspoon seasame oil
• 2 tablespoons fresh coriander leaves, finely chopped
   

Halve eggplants lengthways and place on oven tray. Bake in a moderately hot oven for about 30 mins or until tender. Cool and remove the skin. Throw away the skins and then blend the cooked eggplant, alternatively you can use a food processor or even just mash with a fork.

Blend in all the remaining ingredients until smooth.

Cover and refrigerate for about 30 mins.

This baba ghanoush recipe serves 4 as a dip. Excellent eaten with toasted pita bread but it's also very versatile and goes well with chips, breads, etc.

Per Serving: 2.2g fat; 218kj

Baba Ghanoush can be made 3 days ahead and refrigerated, covered.