Garlicky Moutabal

• 1 whole Eggplant, Large
• 5 cloves Garlic, Skin On
• 4 Tablespoons Tahini
• 4 Tablespoons Mayonnaise
• 1/2 teaspoons Salt
• 3 Tablespoons Lemon Juice
• 1 teaspoon Olive Oil, To Garnish
• 1 pinch Paprika And/or Pomegranate Seeds, To Garnish

1. 1.
2. Heat oven or grill to 425 F. 2.
3. Prick the eggplant all over with a fork.
4. Bake or grill for 20-30 minutes or until the eggplant starts to soften.
5. 3.
6. Keeping the garlic cloves in their skins, add the garlic to the grill or oven.
7. Cook the garlic and the eggplant for 10-20 more minutes, or until the eggplant is cooked through.
8. 4.
9. Remove the eggplant and garlic from the heat and let them cool slightly, until cool enough to handle.
10. Peel the eggplant and scrape any flesh from the skin into a colander.
11. Add the cooked eggplant flesh to the colander and let it drain for 5-10 minutes.
12. 5.
13. Peel the garlic and place the flesh in a medium bowl.
14. Add the cooked, drained eggplant and the remaining ingredients (except garnishes).
15. Mash with a fork until everything is mixed together.
16. 6.
17. Garnish with olive oil, paprika and/or pomegranate seeds.
18. 7.
19. Serve with pita or raw veggies.

garlic, tahini, mayonnaise, salt, lemon juice, olive oil, paprika

Taken from tastykitchen.com/recipes/special-dietary-needs/vegetarian/garlicky-moutabal/ (may not work)