Moutabal (Levantine Eggplant Dip)
Ingredients
1 large eggplant
2 Tbsp tahini
2 Tbsp lemon juice
1 garlic, minced
4 Tbsp yogurt or Greek yogurt
2 Tbsp extra virgin oil
Salt to taste
1/4 tsp sumac (optional) to garnish
1/4 cup pomegranate arils to garnish
1/4 cup parsley, chopped
Directions
Preheat oven to 425°F.
Cut the eggplant in half. Brush it all over with olive oil and place it flat side down on a foil or parchment pepper lined sheet. Bake it for 30-40 minutes. (see note 1 for open flame instructions.
Once cooled, scope out the flesh of the eggplant and place on cutting board, discarding the skin. With the help of a knife or fork, smash it to desired consistency. Transfer to bowl.
Mix all the ingredients, except the garnishings, with the eggplant pulp. Whirl it into creamy dip.
Garnish with sumac, pomegranate arils and parsley.
Make a well or create a pattern with the back of spoon and drizzle additional extra virgin olive oil.
Refrigerate with cling wrap until served.
