Arabic Eggplant Dip (Mutabal)

• 1 eggplant medium
• 2 tablespoons yogurt
• 2 tablespoons tahini
• 1 lemon
• 3 garlic pieces
• olive oil for dipping and garnish
• leaves Any green, like mint or cilantro.

1. You need to grill the eggplant, first cut the green head, and put it directly on the stove, or you can put in the oven.
2. When the skin is tearing off and very soft, you can start working on the eggplant.
3. Peel all the skin, then bring cutting board, and start to do strikes with knifes, both horizontally and vertically
4. Now but the eggplant into a small bowl, crush garlic and add it to tahini, lemon juice, and mix then together.
5. Start adding yogurt gradually, you may not need to put all of it, depending how rich is the tahini, and how thick the eggplant is.
6. Now serve it in an open dish, bring it tot he side of it with a fork.
7. Serve it cold.

yogurt, tahini, lemon, garlic, olive oil, cilantro

Taken from www.yummly.com/recipe/Arabic-Eggplant-Dip-_Mutabal_-1107130 (may not work)