1 large eggplant
2 tablespoons of peanut butter
1 teaspoon of ground cumin, coriander and paprika
1 tablespoon of sunflower oil
a bunch of fresh coriander
juice of 1 lemon
3 tablespoons of greek yogurt
strips of raw vegetables and whole wheat pitas to serve
salt and pepper
Preheat oven to 250°
Cut the eggplant into two halves and place into a layer of tin foil. Spread each side with peanut butter and sprinkle with the spices, salt and pepper. Pour in the sunflower oil and wrap tightly in the foil. Place this parcel in the preheated oven for approximately 20 minutes.
Meanwhile, prepare your raw vegetables into long thin strips ready for dipping into the eggplant dip.
Once the eggplant is cooked, place all of the contents except the stalk into a food processor and blend for 30 seconds. Now add the Greek yogurt, lemon juice and coriander. Blend for 30 seconds and remove from the processor and place in a suitable serving bowl.
Serve with freshly grilled pita breads and the strips of raw vegetables around the outside.