Mouttabal (roasted eggplant dip with tahini)
Many thanks to our partner and friend Jack Farraj for sharing this recipe!
Ingredients
* 2 medium eggplants
* ½ cup tahini (sesame seed paste)
* 1½ squeezed lemons
* 2 garlic cloves
* 2 tablespoon yoghurt
* salt
* sumac
* parsley
* olive oil
Instructions
1. For the best smokey flavor, roast the Eggplant on a grill or gas stove top for about ½ hour. Place the eggplant directly over a medium flame and turn every few minutes. If roasting in the oven, poke holes in the eggplant.
2. After roasting, allow eggplant to rest for 10-15 minutes.
3. Slowly peel with your hands, remove the stem and chop the flesh.
4. Add the remaining ingredients and mash together.
5. Add additional salt, lemon juice and garlic to your liking.
6. Spread on a plate and garnish with sumac, parsley and olive oil. Serve with fresh pita bread.
Enjoy!
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