Baba Ghanouj (Eggplant) Dip

Ingredients:
~ 1 tsp of Paprika
~ Black Pepper
~ 1/4 tsp of Cayenne (or a tiny tip of the teaspoon of hot chilly powder)
~ Salt
~ Olive Oil
~ 1/2 cup of Lemon juice
~ 2 Eggplants
~ 3 cloves of Garlic
~ 1/4 cups of Parsley
~ 4 tbsps of Natural Plain Yogurt

• Pre-heat the oven to 190 degrees C.
• Cut the eggplants in half and put them into a roasting dish and drizzle a little olive oil on them.
• Roast the eggplants for 40 minutes.
• Take them out of the oven and let them cool so that you can handle them.
• Scoop out the flesh. (I disliked this part because it was so yucky and messy. lol). 
• Put the flesh into a blender and add the black pepper, cayenne (or chilly powder), salt, olive oil, lemon juice, garlic, parsley and yogurt.
• Blend until smooth. Till it looks like something you could dip a biscuit into without getting lumps.  
• Sprinkle paprika to serve.

I didnt particularly like this dip, it just wasnt my kind of flavour, but EVERYONE who tried it LOVED it!