Lite Eggplant Dip

• 1 large eggplant, about 500g
• 2 garlic cloves, crushed
• 1 tablespoon tahini
• 2 tablespoons fresh lemon juice
• 12 teaspoon chili powder
• 12 teaspoon ground cumin
• salt and pepper
• 1 tablespoon finely chopped fresh parsley
• 1 pinch ground paprika

1. Preheat oven to 375F (190C).
2. Make 2 slits in the eggplant and bake for 30 minutes or until the skin is black and the vegetable is soft.
3. When cool enough to handle, peel off skin.
4. In a mixing bowl, mash the eggplant flesh with the garlic, tahini, lemon juice, chilli and cumin.
5. Season with salt and pepper.
6. Spoon into a serving bowl and top with parsley and paprika.

eggplant, garlic, tahini, lemon juice, chili powder, ground cumin, salt, parsley, ground paprika

Taken from www.food.com/recipe/lite-eggplant-dip-381998 (may not work)