Ingredients

2 large    eggplants
¼ cup  tahini (sesame seed paste)
¼ cup  natural yoghurt
2 tsp McCORMICK Garlic Salt
1 lemon, juiced
1 tsp McCORMICK Paprika Hungarian

Direction

Place eggplants in a 200oC oven for 1hour or until tender, then let cool.
Scoop out the eggplant flesh and discard the skin. Place eggplant pulp, tahini, yoghurt, McCORMICK Garlic Salt, lemon juice and McCORMICK Paprika Hungarian in a blender until smooth. Spoon baba ganoush into a serving bowl and sprinkle with extra paprika.
Serve as a dip or a condiment.