Smoky Eggplant Mutabbal with Greek Yogurt
- Preparation time
- 15 minutes
- Cooking time
- 35 minutes
- Total time
- 50 minutes
- Servings
- 6
Ingredients
- 2 large eggplants
- 250 g NADA Plain Greek Yogurt
- 2 tbsp tahini
- 1 garlic clove, grated
- 2 tbsp lemon juice
- 1/2 tsp salt
- 1 tbsp olive oil
- 2 tbsp pomegranate seeds
- 1 tbsp chopped parsley
How to prepare
- Roast the eggplants until the skins are charred and the flesh is soft. Cool, peel and drain for 10 minutes.
- Mash the eggplant, then mix with the Greek yogurt, tahini, garlic, lemon juice and salt.
- Spread in a shallow dish and garnish with olive oil, pomegranate seeds and parsley.
Dips
