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Export 10 ingredients for grocery delivery
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!
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