Eggplant Dip

• 1 (300 g) eggplants
• 1 cup stale breadcrumbs
• 2 garlic cloves, crushed
• 14 cup chopped fresh parsley
• 2 teaspoons ground cumin
• 14 teaspoon hot paprika
• 2 tablespoons lemon juice
• 14-12 cup natural yoghurt

1. Pierce eggplant several times and place on oven tray.
2. Roast in a moderate oven for about 40 minutes or until soft.
3. Put eggplant in a plastic bag for 15 minutes.
4. Remove skin and chop flesh.
5. Blend or process eggplant with remaining ingredients until smooth.
6. Cover and refrigerate for 3 hours or overnight.
7. Makes about 2 cups.

eggplants, breadcrumbs, garlic, parsley, ground cumin, paprika, lemon juice, natural yoghurt

Taken from www.food.com/recipe/eggplant-dip-268664 (may not work)