Spicy Eggplant and Garlic Dip       
  
2 eggplant 
2 tablespoons fresh mint 
2 cloves garlic, crushed 
1 teaspoon Cumin (Ground)  
3/4 cup low-fat yogurt 
1/4 cup lemon juice 
freshly ground black pepper 

Preheat oven to 425 F. 

Place eggplant in a baking dish.
 
Bake for 25 minutes or 
until skins are charred 
and eggplant very soft. 

Set aside until cool enough
to handle, then remove skins. 

Place eggplant flesh, mint, 
garlic, cumin, yogurt, 
lemon juice and black pepper 
to taste in a food processor 

and process until smooth.