- 2 large eggplants
- 1/4 cup tahini (sesame seed paste)
- 1/4 cup natural yoghurt
- 1 lemon, juiced
- 2 tsp
- 1 tsp
Place eggplants in a 200°C oven for 1 hour or until tender, then let cool.
Scoop out the eggplant flesh and discard the skin. Place eggplant pulp, tahini, yoghurt, lemon juice, McCormick Garlic Salt and McCormick Paprika Ground in a blender until smooth.
Spoon Baba Ganoush into a serving bowl and sprinkle with extra McCormick Paprika Ground. Serve as a dip or a condiment.