Baba Ghanouj: Lebanese Eggplant Dish Ingredients Step 1 Pierce each eggplant 4 or 5 times with a skewer or sharp knife.

rp knife. Cook,on top of stove or bake in oven turning occasionally, for 10 to 12 minutes or until charred and softened. Cool for 15 minutes. Step 2 Trim ends from eggplants. Remove and discard skin. Scrape out the seeds. Roughly chop flesh. Place in a strainer or colander set over a bowl. Stand for 10 minutes to drain. Process eggplant, garlic, tahini, lemon juice, yoghurt, oil and paprika until smooth. Season with salt and pepper. Step 3 Spoon into a bowl. Drizzle with oil. Sprinkle with paprika. Serve with bread and olives. Olive oil cooking spray 2 large (500g each) eggplants 2 garlic cloves, crushed 2 tablespoons tahini 1/4 cup lemon juice 1/4 cup plain Greek-style yoghurt 2 tablespoons olive oil 1/2 teaspoon sweet paprika Olive oil, sweet paprika, Lebanese bread and olives, to serve