|Lemon||1 , juiced|
|Garlic||2 Clove (10 gm), crushed|
|Cream cheese||4 Ounce|
|Black olives||5 (For Decoration)|
|Paprika||1 Teaspoon (To Garnish)|
Preheat oven to 350° F.
Place eggplants on a baking sheet and cook for 1 hour.
Cut in half, scoop out the pulp and puree it in a blender or food processor.
Add the lemon juice, oil, garlic, cream cheese and yogurt.
Blend until smooth.
Place in a bowl and chill for several hours.
Garnish with olives and paprika.
Eggplant puree can be served in the scooped out eggplant cases.