Step 1

Preheat oven to 220°C. Pierce the eggplants all over with a skewer. Place on a baking tray. Roast in oven for 50 minutes or until soft. Remove from oven. Set aside for 15 minutes to cool. Peel.

Step 2

Place eggplant, yoghurt, tahini, garlic and lemon juice in the bowl of a food processor and process until smooth. Taste and season with salt.

Step 3

Transfer to a serving bowl. Sprinkle with paprika and parsley and serve with toasted Turkish bread.