Lebanese Mutabbal: A Delicious Middle Eastern Eggplant Dip

• 1 eggplant
• 2 cloves of Garlic
• 3 tablespoons Tahini
• 5 tablespoons Greek yogurt
• 1 splash olive oil
• 1 handful chopped parsley for garnish

1. Make two horizontal incisions with the knife on each side of the eggplant (so it won't explode), and roast it on the stove top. You can place it on a skillet, or a piece of tin (the latter is the way my Grandma used to do it).
2. Grill for 30 minutes. Keep changing the position of the eggplant so all sides are fire-kissed, and until the skin is slightly burnt on at least two sides. Remove the eggplants, place them on a plate and wait until they've cooled down a bit. Remove the inside of the eggplant and place it in a deep dish. Mash into smaller pieces until almost a paste.
3. Now, add the Tahini paste and the yogurt and mix well with a fork. Add the crushed garlic with a pinch of salt and mix.
4. To serve, create a well in the middle of the deep serving bowl, and add a drizzle of olive oil and chopped parsley for garnish.
5. If you want a Mezza-style meal, serve Mutabbal with french fries and Fattoush, and don't forget the pita bread so that you can add the Mutabbal to it like a spread.

eggplant, garlic, tahini, greek yogurt, olive oil, handful

Taken from food52.com/recipes/65890-lebanese-mutabbal-a-delicious-middle-eastern-eggplant-dip (may not work)