Mutabbal - arabic eggplant dip

3 eggplants
3 tsp tahini
2 Tbs greek yogurt
1 clove garlic
juice from 1  lime
1/2 tsp salt
for garnishing
olive oil
sumac spice
chopped parsley

Cook the eggplants in the oven, under the grill until the flesh within is soft.


Allow them to cool and peel off the skin.

Blend all the ingredients, including the flesh of the eggplants until it becomes a smooth dip.
Transfer to a serving dish and garnish with olive oil, sumac and chopped parsley.
Enjoy it with toasted arabic bread!

Δεν υπάρχουν σχόλια:

Δημοσίευση σχολίου

Thank you for your comments!