Lebanese Mutabbal: A Delicious Middle Eastern Eggplant Dip

1. 1

   Make two horizontal incisions with the knife on each side of the eggplant (so it won't explode), and roast it on the stove top. You can place it on a skillet, or a piece of tin (the latter is the way my Grandma used to do it).

2. 2

   Grill for 30 minutes. Keep changing the position of the eggplant so all sides are fire-kissed, and until the skin is slightly burnt on at least two sides. Remove the eggplants, place them on a plate and wait until they've cooled down a bit. Remove the inside of the eggplant and place it in a deep dish. Mash into smaller pieces until almost a paste.

3. 3

   Now, add the Tahini paste and the yogurt and mix well with a fork. Add the crushed garlic with a pinch of salt and mix.

4. 4

   To serve, create a well in the middle of the deep serving bowl, and add a drizzle of olive oil and chopped parsley for garnish.

5. 5

   If you want a Mezza-style meal, serve Mutabbal with french fries and Fattoush, and don't forget the pita bread so that you can add the Mutabbal to it like a spread.

* Per serving · 4 servings · Values may vary.

No additional tips available.