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  • 3 serves of vegetables per 
  • serving
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2 medium eggplants
Olive oil
1 lemon, juiced
3 tbsp tahini
2 cloves garlic, minced
2 tbsp reduced-fat natural yoghurt*
¼ tsp ground cumin
Pinch of salt
3 tbsp chopped parsley (optional)

* Gluten free if using a gluten free yoghurt

Savvy swaps

You can swap:

Food processor
Potato masher
Fresh lemon juice
40mL bottled lemon juice



Step 1
Pre-heat the oven to 200oC. Line a baking tray with baking paper. Place a wire baking tray on top.

Step 2
Pierce holes in the eggplants with a fork and lightly coat with olive oil.

Step 3
Place eggplants on the rack and bake for 65-75 minutes, turning half way through.

Step 4
Remove from the oven and place in a bowl covered with a tea towel or plate for 25 minutes to loosen the skin.

Step 5
Peel the eggplants and place flesh in a food processor along with the lemon juice, tahini, garlic, yoghurt, cumin and salt and process until smooth. Stir through the parsley if using.




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© Cancer Council NSW 2024 Head Office Address: 153 Dowling Street, Woolloomooloo NSW 2011. Cancer Council NSW is registered with the Australian Taxation Office as an Income Tax Exempt Charity: Charitable Fundraising Authority No. 18521.

Some images on this site have been supplied by Cancer Council Western Australia's Crunch & Sip website

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