Easy recipe Baba Ghanoush Recipe

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Olive oil cooking spray two large (five hundredg each) eggplants two garlic cloves, crushed two tablespoons tahini one quarter cup lemon juice (Recipes by ingridients juice) one quarter cup plain Greek-style yoghurt two tablespoons olive oil (Recipes by ingridients olive oil) one/two teaspoon sweet paprika Olive oil, sweet paprika, Lebanese bread (Recipes by ingridients bread) and olives, to serveStep one Spray a barbecue plate or chargrill with oil. Heat over medium-high heat. Baba Ghanoush Recipe. Pierce each eggplant four or five times with a skewer or sharp knife. Baba Ghanoush Recipe. Cook, turning occasionally, for ten to about twelve minutes or until charred and softened. Cool for about fifteen minutes. Step two Trim ends from eggplants. Baba Ghanoush Recipe. Remove and discard skin. Roughly chop (Recipes by ingridients chop) flesh. Place in a strainer or colander set over a bowl. Stand for ten minutes to drain. Process eggplant, garlic, tahini, lemon, juice (Recipes by ingridients juice) yoghurt, oil and paprika until smooth. Baba Ghanoush Recipe. Season with salt and pepper. Baba Ghanoush Recipe. Step three Spoon into a bowl. Drizzle with oil. Baba Ghanoush Recipe. Sprinkle with paprika. Baba Ghanoush Recipe. Serve with bread (Recipes by ingridients bread) and olives..