Smoky Eggplant Mutebbal

Ingredients

• 3 medium eggplants
• 3 tablespoons strained yogurtInstead: strained yogurt
• 2 tablespoons tahini
• 2 cloves garlic, crushed
• 1 tablespoon olive oil
• Juice of half a lemon
• 1 teaspoon salt
• Red pepper flakes and olive oil for topping

Calories are an editor’s estimate per serving, not a lab measurement.

Method

1. 1

   Pierce the eggplants in several places with a fork and roast them in a preheated oven at 200°C (400°F) for about 25 minutes until the skin is charred and the inside is soft.

2. 2

   Let the roasted eggplants cool slightly, peel off the skins, and finely chop or mash them into a purée.

3. 3

   In a mixing bowl, whisk together the strained yogurt, tahini, crushed garlic, and lemon juice until smooth.

4. 4

   Add the mashed eggplants and salt to the tahini-yogurt mixture and gently stir to combine.

5. 5

   Spread your mutebbal on a serving plate, create slight wells with a spoon on top, and drizzle with olive oil and red pepper flakes before serving.

Note. If you roast the eggplants over an open flame instead of the oven, you will get a much more intense smoky aroma.