Mutabal (Smoky Eggplant Dip)
A cold eggplant appetizer blended with yogurt, tahini, garlic, and lemon until creamy.
A cold eggplant appetizer blended with yogurt, tahini, garlic, and lemon into a creamy, tangy dip.
Serve it chilled with bread or raw vegetables. The flavor is smoky and tangy, so taste before adding more lemon.
Ingredients
- 2 pieces Large eggplants for grilling
- 1 cup Yogurt
- half a cup Tahini
- 3 tablespoons Finely chopped parsley
- 1 teaspoon Crushed garlic
- 1 teaspoon Salt
- quarter cup Lemon juice
- as desired Pomegranate molasses, for garnish
Instructions
- Grill the large eggplants until cooked through and they develop a smoky flavor.
- Set the grilled eggplants aside on a suitable surface until they cool slightly.
- Remove the skin from the grilled eggplants and place the flesh in a suitable bowl.
- Add the yogurt, tahini, crushed garlic, salt, and lemon juice to the bowl.
- Mix the ingredients well in the bowl until creamy and smooth.
- Transfer the mutabal (smoky eggplant dip) to a suitable serving dish.
- Sprinkle the finely chopped parsley over the surface of the dish for garnish.
- Add pomegranate molasses on top for garnish, as desired.