Mutabal is a creamy, garlicky and slightly smoky dip that is sooo tasty! This quick and easy dip pairs perfectly with some flatbread and a few olives. (Gf, and vegatarian).
- Eggplants - Garlic Cloves - Tahini - Lemon Juice - Salt - Pepper - Olive Oil
Pierce your eggplants 5 or 6 times each and place whole eggplants on or under the heat source. Turn every 5 minutes until the whole outside is charred and the eggplants are soft inside.
Puree your garlic with the salt with a mortar and pestle in a bowl or in your food processor. Then add tahini and mix well.
Remove eggplant pulp from it's skin and add to your tahini mixture. Add lemon juice and start mashing or mixing until you reach the texture you like.
This can be chunky and rustic, smooth and silky or anywhere in between. Season with salt and pepper to taste and serve with pita bread or other foods to dip in it.