1 Lemon, juiced
8 oz Plain Yogurt
1 Teaspoon Garlic, minced
1/2 Cup Tahini Sauce
Juice the lemon and set aside.
Preheat the oven to 350 F.
Slice the eggplant into rounds, leaving the skin intact, then place in a greased baking dish and bake for 30 minutes or until soft.
Remove from heat, cool and peel. Roughly chop and add to a food processor with the garlic, 1/2 of the lemon juice, yogurt, salt and pepper. Pulse until smooth.
Add in the tahini sauce, salt and pepper to taste, remaining lemon juice and about one tablespoon of water. Pulse until combined.
Serve with pita chips and enjoy!