Mutabal (Levant)
Serves 4
Ingredients
Method
2 Large Eggplants
2 tbsp. Tahini
2 Garlic, Minced
30 ml. Lemon Juice
½ tsp. Salt
1 tbsp. Olive Oil
1 tbsp. Chopped Fresh Parsley
Preheat your oven to 200°C. Prick the eggplants with a fork and place them on a baking sheet. Roast them in the oven until they are soft and the skin is charred.
Once the eggplants are cooled, peel off the skin and place the flesh in a bowl.
Add the tahini, garlic, lemon juice, and salt. Use a fork or a potato masher to mash the eggplant and mix the ingredients together.
Transfer to a serving dish and drizzle with olive oil. Garnish with parsley before serving.