Mutabal – Eggplant Dip

Ingredients for 4 servings:

• 2 eggplant(s)
• 4 tbsp tahini
• 4 tbsp lemon juice
• 2 tbsp Greek yogurt
• 2 garlic cloves
• Salt
• 2 tbsp olive oil
• Parsley, flat
• ½ bell pepper(s), red

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

Peel and press the garlic. Chop the parsley. Deseed and finely dice the bell pepper. Bake the eggplant in the oven on the grill setting for about 30-40 minutes, until the skin is blackened. Let cool slightly, peel off the skin, and discard. Finely chop the flesh on a chopping board with a knife and mix with tahini, freshly squeezed lemon juice, 2-3 tablespoons of yogurt, garlic, and salt. Serve garnished with 2-3 tablespoons of olive oil, parsley, and paprika.