How To Make Mutabal (Middle Eastern Eggplant Dip)

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* A deep, smoky and garlicky flavor is combined with a smooth and creamy  texture. You won't believe how a simple dip can create such complex  flavor! * A quick and easy recipe that takes mere minutes of prep time once your eggplants are charred.

Why This Recipe Works

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– 2 eggplants – ¼ cup tahini paste – ¼ cup full-fat or 2% yogurt – 2 Tablespoons lemon juice – 3 garlic cloves, minced – 1 teaspoon salt – 2 Tablespoons fresh parsley, chopped (for garnish) – 1 Tablespoon extra-virgin olive oil (for garnish) – ¼ teaspoon each: cayenne pepper, ground cumin, smoked paprika (optional)

What You'll Need

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Step 1. Pierce eggplants all over with a fork and place on a large baking sheet.

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Step 2. – Turn  broiler to the highest setting, and place eggplants under broiler for  20 minutes, turning every 5 minutes, until the skin turns black and the  flesh is softened.

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Step 3. Let the eggplants cool down for 10-15 minutes.

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Step 4. Use a sharp knife to remove the skin off of eggplants (this should be very easy to do at this stage).

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Step 5. Chop the flesh and add it to a food  processor or blender. Add tahini paste, yogurt, lemon juice, garlic, and  salt, and blend until smooth. If using cayenne, cumin, and paprika, add and blend for an additional 30 seconds.

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Step 6. Transfer dip to a serving platter and garnish with parsley and olive oil. Serve with pita or crudité.

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SERVE  AND  ENJOY!

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