Mutabbal (Roasted Eggplant Dip)

🛒 Ingredients

• Eggplant 100 g · 50 kcal
• Tahini 15 g · 89 kcal
• Lemon juice 10 g · 2 kcal
• Garlic 3 g · 4 kcal
• Olive oil 8 g · 72 kcal

👨‍🍳 Instructions

1. Preheat your oven to 200°C (390°F) or grill the eggplant directly over an open flame until the skin is charred and the flesh is very soft.
2. Let the eggplant cool slightly, then carefully peel off the charred skin and discard it.
3. Place the soft eggplant flesh in a bowl. Add tahini, lemon juice, minced garlic, and salt to taste.
4. Mash the mixture with a fork or use an immersion blender until smooth and creamy. If it's too thick, add a tablespoon of cold water.
5. Transfer the mutabbal to a serving bowl, create a swirl on top, and drizzle with olive oil.
6. Garnish with fresh parsley or pomegranate seeds if desired, and serve immediately with warm pita bread or fresh vegetables.