M'Tabbal (Eggplant Dip)

1. 1

   Grill the eggplant over a flame or under the broiler until the skin blisters.

2. 2

   Remove the skin off the eggplant, chop the pulp coarsely, and squeeze out the liquid. Place pulp in a bowl.

3. 3

   Stir in crushed garlic, yogurt and salt alternatively adding tahini and lemon until desired taste is achieved.

4. 4

   Place eggplant dip in a shallow serving dish and drizzle with olive oil.

5. 5

   Serve with Arabic bread.

* Per serving · 4 servings · Values may vary.

No additional tips available.