Lebanese Moutabal (Smoked Eggplant Dip)

Ingredients

• eggplants3 large
• tahini (sesame paste)3 tbsp
• Greek yogurt2 tbsp
• lemon juice2 tbsp
• garlic2 cloves, crushed
• salt1/2 tsp
• olive oil3 tbsp
• fresh parsleya few sprigs
• pine nuts2 tbsp

Instructions

1. 1

   Prick the eggplants with a fork and grill them directly over a gas flame or in an oven at 200°C (turn regularly) until the skin is blackened and the flesh is tender (about 30 minutes).

2. 2

   Let cool slightly, then peel the eggplants, removing the burnt skin. Place the flesh in a fine sieve to drain the bitter water for 10 minutes.

3. 3

   In a bowl, mash the eggplant flesh with a fork (do not blend). Add tahini, yogurt, lemon juice, crushed garlic, and salt. Mix gently until creamy but still chunky.

4. 4

   Taste and adjust seasoning (more lemon or salt if needed). Pour into a serving dish and make a well with a spoon.

5. 5

   Heat a drizzle of olive oil in a pan and toast the pine nuts for 1 minute. Pour them over the moutabal with a drizzle of raw olive oil and a few parsley leaves.

6. 6

   Serve at room temperature with warm pita bread or raw vegetables. This dip keeps for 2 days in the fridge, but take it out 20 minutes before serving.