1 glove of Garlic
1 Tsp. Coriander powder or a handfull fresh Coriander
1 Tsp. Cumin powder
2 Tsp. Tahini (Sesame paste)
3 Tbsp. Soy Jogurt
a squeeze of Lemon
Preheat the oven on 200C/400F
light version: Put the Eggplants and the peeled glove of Garlic on a baking tray and prick them all over with a fork. Then put them in the oven for about 50 minutes. Let them cool down.
normal version: Make slices of the eggplants and add olive oil with a cooking brush on them on both sides. Salt and pepper the slices and put them with the peeled Garlic on the baking tray and for 15-20 minutes in the oven.
If you made the light version, take off the skin of the eggplant.
Puree the eggplants with the glove of garlic, Tahini, Spices, Soy Jogurt and lemon squeeze, season with the Coriander, Salt, Pepper and Cummin.
Tip: This Dip is lovely with my oriental Golden Millet Patties. If you like the Dip richer, add Olive Oil before you mix it. Not too original but also very delicious it is, if you add Cashew Nut Paste to it, or after puree the eggplants, some crushed nuts or seeds.