4tablespoons(60grams)Greek yogurtsub plain or unsweetened non-dairy yogurt
1tablespoons(15grams)extra virgin olive oil+ more to drizzle
1teaspoonssaltor more to taste
¼teaspoonblack pepper
1handfulflat-leaf parsleychopped
Optional garnish
2tablespoonspine nutslightly toasted on a pan
2tablespoonspomegranate seeds
1pinch paprika
1. COOK THE EGGPLANT
Option 1: Gas stove top or barbecue/grill (excellent smoky flavor)Wash and dry the eggplant. Pierce it with a fork several times, then roast it directly on the gas stove, touching the flame, until the flesh is tender and the skin is charred and starts to fall off.
Turn it often with tongues so that it cooks evenly on all sides.
Let it cool down for a few minutes, then peel off the charred skin.You can give the eggplant a quick rinse to help you get the tiny bits off.Note: you can achieve the same result on an outdoor barbecue or charcoal grill if you have one.
Option 2: Oven (mild smoky flavor)Wash and dry the eggplants. Cut them in half lengthwise, score the flesh with a knife, then put them cut side down on a baking sheet.Bake in a preheated oven at 400°F or 200°C for 30 minutes or until tender, then turn the broiler/top grill function on and broil/grill until the skin starts to char - about 15 minutes.
Scoop out the flesh of the eggplants and discard the skin.
Option 3: Air fryer (no smoky flavor)Wash and dry the eggplants, cut them in half lengthwise, and score its flesh with a knife.Cook in the air fryer, cut side down, at 400°F or 200°C for about 20 minutes or until tender.
2. BLEND THE INGREDIENTS
To a food processor, add the roasted flesh of 3 medium eggplants, 1 clove garlic (pressed), 5 tablespoons tahini, 4 tablespoons lemon juice, 4 tablespoons Greek yogurt, 1 tablespoons extra virgin olive oil, 1 teaspoons salt, and ¼ teaspoon black pepper.
Pulse a few times until creamy, then taste and adjust for salt and lemon juice.Don't over-blend mutabal; some texture is nice.
Transfer it to a bowl, spread it with a spoon, garnish with a drizzle of olive oil, choppedparsley, toastedpinenuts, pomegranate seeds, and a pinch of paprika.Serve with warm pita bread.