3 tsp tahini
2 Tbs greek yogurt
1 clove garlic
juice from 1 lime
1/2 tsp salt
Cook the eggplants in the oven, under the grill until the flesh within is soft.
Allow them to cool and peel off the skin.
Blend all the ingredients, including the flesh of the eggplants until it becomes a smooth dip.
Transfer to a serving dish and garnish with olive oil, sumac and chopped parsley.
Enjoy it with toasted arabic bread!