Mutabal Recipe (Middle Eastern Eggplant Dip)

[the_cooking_mom]

2 eggplants , about 1 1/2 pounds
▢ 1/4 cup tahini
▢ 1/4 cup yogurt
▢ 2 cloves garlic , minced
▢ 1 lemon , juice of
▢ 1 tsp kosher salt
▢ 1/4 tsp freshly ground pepper

Wash and dry the eggplants. Using a fork, pierce them a few times. Turn on the gas stove to medium high and place the eggplant directly on the range (you can have 2 ranges on at the same time to make the process quicker). Char the eggplant for about 5 minutes on each side, flipping every 5 minutes for all parts to cook evenly. This would take about 20 minutes, depending on the size of the eggplant and your heat.

Once the eggplants are fully cooked and tender, place them in a bowl and cover with a plastic wrap. Set the bowl aside for the eggplants to sweat, about 30 minutes, this would make the peeling process easier.
When the eggplants are cool enough to handle, peel then using wet hands, or simply keep them under running water while peeling.
Chop the eggplant finely and add it to a bowl with the tahini, yogurt, minced garlic, lemon juice, salt and pepper. Mix all the ingredients using a fork or a spoon.
Top with olive oil and chopped parsley. Serve with pita, lavash or pita chips.

Источник: https://www.unicornsinthekitchen.com/mutabal-recipe/#wprm-recipe-container-33401