ingredients

• 2  eggplants
• 3 tablespoons extra virgin olive oil
• 2 tablespoons tahini
• 2 tablespoon yogurt
• 1 garlic clove, minced or crushed
• 2 pinches of ground cumin
•  A pinch lemon juice salt 
•  2 pinches Paprika

Directions

Preheat oven to 180 degrees or less depending on your oven. Place eggplants on a baking sheet. Roast until very tender, about 40-45 minutes. Let eggplants cool and drain in a colander for 20 minutes, then peel the skin off. Place eggplants, olive oil, yogurt, tahini, garlic, cumin, lemon juice salt, the salt, and a pinch of paprika in the work bowl of a food processor. Pulse until the eggplant is smooth. You may serve cold or room tempreture