- Step 1
Spray a barbecue plate or chargrill with oil. Heat over medium-high heat. Pierce each eggplant 4 or 5 times with a skewer or sharp knife. Cook, 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. 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.