- 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.