M'tabbal (Eggplant Dip)

Recipe by Me chef
READY IN: 30mins
YIELD: 2 cups
UNITS: US

INGREDIENTS

Nutrition

DIRECTIONS

  • Grill the eggplant over a flame or under the broiler until the skin blisters.
  • Remove the skin off the eggplant, chop the pulp coarsely, and squeeze out the liquid. Place pulp in a bowl.
  • Stir in crushed garlic, yogurt and salt alternatively adding tahini and lemon until desired taste is achieved.
  • Place eggplant dip in a shallow serving dish and drizzle with olive oil.
  • Serve with Arabic bread.