Arabic Eggplant Dip (Mutabal)

1. 1

   You need to grill the eggplant, first cut the green head, and put it directly on the stove, or you can put in the oven.

2. 2

   When the skin is tearing off and very soft, you can start working on the eggplant.

3. 3

   Peel all the skin, then bring cutting board, and start to do strikes with knifes, both horizontally and vertically

4. 4

   Now but the eggplant into a small bowl, crush garlic and add it to tahini, lemon juice, and mix then together.

5. 5

   Start adding yogurt gradually, you may not need to put all of it, depending how rich is the tahini, and how thick the eggplant is.

6. 6

   Now serve it in an open dish, bring it tot he side of it with a fork.

7. 7

   Serve it cold.

* Per serving · 4 servings · Values may vary.

No additional tips available.