Smoky paprika and eggplant dip | New World

Ingredients

• 2 eggplants, halved lengthways
• Pams Olive oil
• 4 Pams pita breads, cut into triangles
• 2 garlic cloves, minced
• 1tsp smoked paprika
• ½ tsp ground cumin
• 1tsp sesame oil
• Juice and zest of 1 lemon
• ¼ cup thick Greek yoghurt
• 2tsp sesame seeds, toasted
• 100g cherry tomatoes, quartered
• Chopped mint and parsley, to garnish