Baba Ganoush

• 2 large eggplants (500g each)
• 2 garlic cloves, crushed
• 3 tablespoons tahini
• 1 lemon juice and rind
• 1/4 cup Greek Style Yoghurt
• 2 tablespoons Extra Virgin Olive Oil
• 1/2 teaspoon sweet paprika
• Extra Virgin Olive oil, to serve
• Sweet paprika, to serve
• Socca bread, to serve
• Olives, to serve

• Using a knife or skewer, pierce each eggplant 4 or 5 times, on a bbq on a medium-high heat. Cook (turning occasionally) for 10 to 12 minutes or until charred and softened. Cool for 15 minutes.

• Remove, scoop out flesh and discard skin. Roughly chop the flesh. Place in a strainer or colander, set over a bowl. Stand for 10 minutes to drain.

• Process eggplant, garlic, tahini, lemon juice, yogurt, oil, and paprika until smooth. Season with salt and pepper.

• Spoon into a bowl. Drizzle with oil. Sprinkle with paprika. Serve with bread and olives.

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