Mutabal

Ingredients

• Eggplant

  Raw

  1 eggplant, unpeeled (approx 1-1/4 lb) or 548g

• Onions

  Raw

  ¼ cup, chopped or 40g

• Sesame butter

  Seeds, tahini, from roasted and toasted kernels (most common type)

  2 tbsp or 30g

• Lemon juice

  Raw

  1 tbsp or 15g

• Garlic

  Raw

  2 clove or 6g

• Greek yogurt

  Plain, whole fat

  2 tbsp or 30g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Salt

  Table

  1 dash or 0.4g

Directions

1. Wash the eggplant and pat dry
2. Make a few incisions on the eggplant and roast directly on a gas stove or in an oven till the skin turns black and the flesh is softened. If roasted into the oven ; Drizzle with some olive oil and roast for 20-25 minutes at 180 Degrees C.
3. Remove the blackened skin of the eggplant.
4. Add the flesh and remaining ingredients in a blender and just blend to am ke a smooth dip.
5. Garnish with olive oil, coriander and pomegranate kernels.
6. Serve with pita or any other crackers.