It’s simple to make and delicious refreshing
Preheat the oven to 180 C.
Cut 2 eggplants in half lengthways, sprinkle with salt and leave for 20 minutes. Rinse and pat dry with a paper towel.
Bake the eggplants for 35 minutes, or until soft. Remove the skin. Place the flesh in a food processor with 3 – 4 crushed cloves garlic, 2 tablespoons lemon juice, 2 tablespoons tahini and 1 tablespoon olive oil. Season to taste. Process for 20 – 30 seconds, then sprinkle with paprika and serve with bread.