Step 1

Pierce eggplant all over with a fork and wrap in foil.

Step 2

Bake at 180C for approximately 1 hour until it is well done. Allow to cool a little.

Step 3

Peel eggplant under running water, then mash with a fork.

Step 4

In a separate bowl, mix tahini, lemon juice, garlic and yoghurt.

Step 5

Add mixture to the eggplant and mix together.

Step 6

Place in a serving bowl, top with olive oil and sprinkle with parsley.