2 small or 1 large eggplant
1-2 tbsp Olive oil (enough to coat eggplant well)
Salt and pepper to taste
1 tbsp tahini
1 tbsp lemon
1/4 cup chopped Parsely
1 tsp ground cumin
1 Pre heat the oven to 180C (fan forced).
2. Chop up the eggplant into thumb sized pieces, coat well with olive oil and salt and pepper, then place on a baking paper lined tray and cook in the oven for 20-30 mins or until soft and cooked.
3. Put all the ingredients in a blender or small food processor and blend until you've reached the desired consistency.