Moutabal ~ Roasted Eggplant, Yogurt, and Tahini Dip

By Leite's Culinaria

Ingredients

1 (1-pound) eggplant
2 tablespoons tahini
3 tablespoons full-fat Greek yogurt
2 garlic cloves (pressed)
Juice of 1 lemon (2 to 4 tablespoons) (preferably organic)
Salt
1 to 2 tablespoons extra-virgin olive oil
1 handful of pomegranate seeds
Pita chips (crackers, or crudité, for serving)

Prep Time15mins
Cook Time45mins
Servings4

Instructions

If using an open flame, gas burner, or grill,use a fork to poke a few holes in the eggplant. Roast the eggplant over the flame, using tongs to turn occasionally, until the skin is charred and the flesh is soft, 15 to 20 minutes. Let the eggplant cool until easy to handle, about 20 minutes.If using the oven method, preheat the oven to 450°F (232°C). Use a fork to poke a few holes in the eggplant. Roast the eggplant until slightly charred and the flesh is tender, 40 to 55 minutes. Let the eggplant cool until easy to handle, about 20 minutes.

When the eggplant is cool enough to handle, scrape out the flesh, discarding the skin, and transfer it to a bowl or food processor. Using a fork or the food processor, mash or puree it until mostly smooth.

Add the tahini, yogurt, garlic, and lemon juice to the mashed eggplant and blend well. Season with salt to taste.

Spoon the dip into a bowl and drizzle with some extra virgin olive oil. Garnish with pomegranate seeds. Serve with pita, crackers, or crudité.