Eggplant dip
1 large eggplant, peeled and chopped
2 tbsp olive oil
1 clove garlic
1/4 cup tahini
2 tbsp lemon juice
1/4 tsp paprika
Heat oil in a medium pan and cook eggplant and garlic for about 10 mins or until eggplant is tender.
Blend eggplant with tahini and lemon juice until smooth.
Serve with warmed pita bread.