Recipe by Chrysl Castelino
Ingredients:
2 eggplants
2 tbsp Greek yogurt
4 cloves garlic
1/2 lime - juice
1/2 onion (finely chopped) *Optional
salt to taste
2 tbsp olive oil + additional for garnish
1 tbsp chopped coriander leaves
For the Tahini
2 tbsp sesame seeds
1tbsp olive oil
4-5 tbsp water
1/2 lime - juice
Ingredients:
2 eggplants
2 tbsp Greek yogurt
4 cloves garlic
1/2 lime - juice
1/2 onion (finely chopped) *Optional
salt to taste
2 tbsp olive oil + additional for garnish
1 tbsp chopped coriander leaves
For the Tahini
2 tbsp sesame seeds
1tbsp olive oil
4-5 tbsp water
1/2 lime - juice
Steps:
- Apply some oil over the eggplants and roast them over direct flame till they are cooked through and the skin has charred. Let it cool, then peel off the skin.
- In a blender add the ingredients for the tahini and blend to a smooth paste.
- Then add the cooled eggplants, olive oil, lime juice, garlic, salt and yoghurt to the blender and blend to a smooth paste.
- Dish the mutabbal in a bowl and mix in the chopped onions if you'd like some crunch. You can skip this if you want.
- Garnish with olive oil and coriander leaves.
- ENJOY!