Mutabal, Syrian Roasted Eggplant and Yogurt Dip

Rating

No votes yet

Active time

Total time

Yield

Serving Size

1/5

Ingredients

3 medium-size eggplants
1 cup plain Greek yogurt
½ cup tahini
3-4 cloves garlic, crushed
3 tablespoons lemon juice
1 teaspoon salt (or to taste)
2 teaspoons paprika

Garnishes, optional
Extra-virgin olive oil
Fresh parsley or mint
Sliced or diced tomatoes

Instructions

Preheat the oven to 425°F.
Roast the eggplant whole on a baking sheet in the oven, until soft. This will vary based on the size of each eggplant, but start with 25-30 minutes and check.
Once cool, remove the skins, and transfer the eggplant to a medium bowl.
Mash the eggplant with a fork. Add the yogurt, tahini, garlic, lemon juice, salt, and paprika, and mix until blended well.
Transfer to a shallow bowl. Drizzle with extra-virgin olive oil, and garnish with the fresh herbs and tomato, if desired.
Serve with warm whole grain pita, crackers, or crudité.

Recipe and photo courtesy of Sanctuary Kitchen