1 large eggplant
1/2 cup plain greek yogurt
1/2 cup tahini
Juice from one large lemon
3 garlic cloves, mashed
Salt to taste
Olive oil for finishing
Serves Three Total Time: 70 minutes
Wrap the eggplant lighty in aluminum foil and roast on a gas stove top over low heat for one hour. Then run the eggplant under cold water, remove peel and mash finely with a fork so there are no chunks remaining. Then stir in the rest of the ingredients and salt to taste. To serve add the mouttabal to a plate, create a small crater in the middle and fill with olive oil. Serve with Jordanian flatbread or pita bread as an alternative.
