Mutabbal

Pink Horizon • June 20, 2017 • No Comments

 

Ingredients:

2 eggplants
4 cloves Roasted Garlic
1/2 C tahini
1/3 C Greek yogurt (optional)
4 T olive oil
1 lemon, juice of
salt
parsley for garnish (optional)

Directions:

Grill:
It’s best to use the gas or coal grill.
Poke the eggplants with tooth pick all over.
Grill the eggplants on medium direct heat for 30-40 min, turning 3-4 times, until very tender.
Wrap with foil and let sit for 20 min off the grill.

Broil:
Otherwise, set the oven on broil.
Poke the eggplants with tooth pick all over.
Lay eggplants on a sheet with foil.
Broil for 45-60 min, turning 3-4 times, until very tender.
Wrap in same foil and let sit for 20 min out of the oven.

Peel the eggplant and remove any moisture and large seeds.
Process eggplant with garlic until chunky. Add the tahini and yogurt (optional), close lid.
While running processor on high gradually add olive oil, process until creamy.
Add salt and lemon juice.
Garnish with parsley.

Match made in Heaven:

Pita bread or use as a condiment for steaks, potatoes or fish.
Can use mayo instead of yogurt and only add 2 T of tahini to make it more rich.

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Recipe Title
Mutabbal
Average Rating
5 Based on 2 Review(s)
Categories Dip
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