Moutabal (Roasted Eggplant Dip)

Ingredients

• 3 pieces(250g) roasted eggplant, peeled
• 3 tablespoons tahini paste, prepared or store-bought
• 1 tablespoon lemon juice
• 2 tablespoons extra virgin olive oil
• 3 cloves garlic, minced
• ¼ cup yogurt
•  Salt and pepper to taste
• ½ teaspoon cumin powder

For garnish:

•  olive oil, for drizzling
•  sumac powder (optional)
•  Choice of your different flatbreads

Instructions

1. Grill the whole eggplant in open flame or baked in a 375⁰F or until fully roasted.
2. Once the roasted eggplant cools a bit, remove the skin then transfer to a bowl. Using a knife and fork, mash the eggplant into preferred consistency.
3. Mix all the remaining ingredients into the mashed eggplant except for the garnishes.
4. Place the creamy moutabal into a serving dip dish then make a whirl on top, then garnish top by drizzling it with olive oi, sumac powder and chopped parsley.
5. Serve moutabal with your favorite flat breads.

 Recipe Notes

• To store moutabal, place it in a clean dry bottle then put the lid on. Putting “moutabal” inside the refrigerator for later use or late serving make sure to cover the moutabal with plastic wrap in order to prevent it from browning and drying.
• Yield: 3-4 servings