This is a delicious , creamy eggplant dip which has a mix of flavours when you add cumin, paprika and fresh parsley. Yummy!

2 medium eggplants
1/4 cup tahini
3 garlic cloves, minced
Juice from ½ lemon
1 teaspoon ground cumin
¾ teaspoon paprika
sea salt to taste
1 teaspoon extra virgin olive oil
1 tablespoon chopped fresh parsley

Cook the eggplant on a naked flame, cooking thoroughly till the skin burns and eggplant collapses. Let this cool then peel the skin off carefully.

Mash the eggplant to a paste. Add the tahini, garlic, lemon juice, cumin, paprika, salt and parsley and mix well.

Adjust sea salt and lemon juice to taste.

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