Mutabbal Spicy Eggplant Dip

Ingredients

• 2 pieces Large Eggplants
• 0.25 cup Tahini
• 2 tablespoons Greek Yogurt
• 3 cloves Garlic Cloves
• 2 tablespoons Lemon Juice
• 1 teaspoon Aleppo Pepper or Chili Flakes
• 1 tablespoon Shatta (Middle Eastern Hot Sauce)
• 3 tablespoons Extra Virgin Olive Oil
• 0.5 teaspoon Salt
• 1 tablespoon Fresh Parsley(optional)
• 1 tablespoon Pomegranate Arils(optional)

Instructions

1. 1

   Prick the eggplants with a fork and roast them over an open flame or under a broiler until the skin is charred and the flesh is very soft.

2. 2

   Place the roasted eggplants in a bowl and cover with plastic wrap for 10 minutes to steam, making them easier to peel.

3. 3

   Remove the charred skin and discard, then place the eggplant flesh in a colander for 5 minutes to drain excess bitter liquid.

4. 4

   In a large bowl, mash the eggplant flesh with a fork or mortar and pestle until a chunky paste forms.

5. 5

   Whisk together the tahini, yogurt, lemon juice, crushed garlic, and salt in a separate small bowl until smooth.

6. 6

   Fold the tahini mixture into the eggplant, then stir in the shatta and chili flakes to distribute the heat.

7. 7

   Spread the dip onto a shallow plate, creating a well in the center with the back of a spoon.

8. 8

   Drizzle generously with olive oil and garnish with chopped parsley and pomegranate arils before serving.