2 large eggplants
1/3 cup tahini paste
½ cup Greek style natural yoghurt
¼ cup fresh lemon juice
3 cloves garlic, crushed
Preheat oven to 200C (180C fan forced). Line a baking tray with baking paper. Pierce eggplants all over with a fork and place onto tray. Bake for 1hr 30 min or until very tender. Let cool 20 min.
Scoop the eggplant flesh from the skins and place into a sieve, discarding skins. Stand for 10 min to drain. Transfer flesh into a food processor and blend with remaining ingredients until smooth. Season well with sea salt and pepper.
Transfer mixture to a serving bowl and spread with the back of a spoon to form a shallow well. Drizzle with olive oil and garnish with chopped flat-leaf parsley and a sprinkle of sweet paprika. Chill until required. Serve with toasted Turkish bread or as a side dish to other meals.