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2        medium eggplants
1        tablespoon lemon juice
1        tablespoon tahini
2        tablespoons fresh parsley, chopped
1        pinch cumin powder (optional)
1 1/2  tablespoons nonfat yogurt
1        clove garlic, crushed

Bake the eggplant in a medium oven until cooked through (about 20 minutes). Remove the skin and place in a blender. Add the tahini, yogurt, garlic, lemon juice and cumin powder. Blend to desired consistency. Season to taste and chill before serving. Garnish with chopped parsley.

Notes: Good source of Folacin

Serves 4
Prep Time:0:25
Total Calories 90
Protein 4g
Carbohydrate 16g
Fat 2g
Cholesterol 0gm
Dietary Fiber 3g
%Calories from Fat 22%

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