Spicy Eggplant and Garlic Dip

2 eggplant
2 tablespoons chopped fresh mint
2 cloves garlic, crushed
1 teaspoon ground cumin
3/4 cup low-fat natural yogurt
1/4 cup lemon juice
freshly ground black pepper

1 Preheat oven to 425 F.

2 Place eggplant in a baking dish. Bake for 25 minutes or until skins are charred and eggplant are very soft. Set aside until cool enough to handle, then remove skins.

3 Place eggplant flesh, mint, garlic, cumin, yogurt, lemon juice and black pepper to taste in a food processor and process until smooth.

Serving suggestion: Serve with toasted flatbread or baked pita bread.

Serves 4

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