Step 1

Preheat oven to 200C/400F.

Step 2

Slice eggplants in half length ways, pierce the skin a few times and lightly coat in some oil. Place flesh side down on a baking tray and place in the oven for 35 minutes.

Step 3

The skin should be starting to deflate, be wrinkled and the flesh really soft. Place a knife through to check, leave in for a few more minutes if it needs it.

Step 4

Leave to cool and then scoop the flesh into a food processor using a spoon, discard the skins.

Step 5

Add roughly chopped garlic, salt, smoked paprika, tahini, lemon juice and olive oil.

Step 6

Blend until smooth, taste and season with some pepper. Add the yoghurt if using and blend once more.

Step 7

Serve straight away or place in the fridge, the flavours will meld if left longer.

Step 8

Top with chopped parsley, cherry tomatoes and sesame seeds!