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Ingredients
2 eggplant (aubergines) 2 tablespoons chopped fresh mint 2 cloves garlic, crushed 1 teaspoon ground cumin ¾ cup/155 g/5 OZ low, fat natural yogurt ¼ cup/60 mL/2 fl oz lemon juice freshly ground black pepper

Instructions
136 kilojoules 32 Calories per 2 tablespoons Medium Fibre Low Fat 0.3 serve carbohydrate 1. Place eggplant (aubergines) in a baking dish and bake for 25 minutes or until skins are charred and eggplant (aubergines) are very soft. Set aside until cool enough to handle, then remove skins. 2. Place eggplant (aubergine) flesh, mint, garlic, cumin, yogurt, lemon juice and black pepper to taste in a food processor and process until smooth. Serves 4 Serving suggestion: Serve with toasted flatbread or baked pitta bread.