Tabal – eggplant puree

Ingredients for 4 servings:

• 600 g eggplant(s)
• 120 g tahini
• 100 g soy yogurt (yogurt alternative)
• 4 tbsp lemon juice or more to taste
• 3 garlic cloves or more to taste
• Salt

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 30 minutes

Recipe from my son-in-law, perfect for a cold buffet, brunch, picnic, or as a side dish at a barbecue, as a spread, or as a dip – vegan

First, preheat the oven for the eggplants to approximately 220 degrees Celsius (top/bottom heat) and line a baking sheet with baking paper. Wash and dry the eggplants, pierce them several times with a fork, and place them on the baking sheet. Place them on the middle rack of the oven and bake until the skin is blackened in most places to achieve a roasted/smoked flavor. Depending on the size, this will take between 30 and 45 minutes. Then let the eggplants cool to lukewarm. In the meantime, peel the garlic and finely grate it or press it through a garlic press. Use 2 to 4 cloves, depending on your taste. It’s better to start with less garlic, as it quickly overpowers the eggplant flavor. Mix soy yogurt with tahini, lemon juice, garlic, and salt. Non-vegans can also use regular yogurt. Now remove the stem and skin from the eggplants and mash them with a fork until they form a puree. There can be a few pieces left. Mix with the yogurt mixture. Season to taste and add more salt if desired. This cream tastes great cold or warm—even the next day. We like it with flatbread or as a dip for strips of vegetables.