Mutabal
A smoky Middle Eastern eggplant dip blended with creamy tahini, tangy yogurt, garlic, and lemon juice.
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Ingredients
- 2 lbs globe eggplant
- 1/4 cup tahini
- 1/4 cup plain Greek yogurt
- 2 tbsp lemon juice
- 2 garlic cloves, minced
- 1/2 tsp salt
- 2 tbsp extra virgin olive oil
- 2 tbsp pomegranate seeds
Instructions
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1
Prick 2 lbs globe eggplant all over with a fork and roast on a baking sheet at 425F for 40 minutes until soft and collapsed.
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2
Scoop out the eggplant flesh into a colander and let drain for 10 minutes to remove excess liquid.
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3
Mash the eggplant flesh in a bowl, then mix in 1/4 cup tahini, 1/4 cup plain Greek yogurt, 2 tbsp lemon juice, 2 minced garlic cloves, and 1/2 tsp salt until combined.
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4
Spread the dip on a dish, drizzle with 2 tbsp extra virgin olive oil, and top with 2 tbsp pomegranate seeds.
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