Moutabal | Lebanese Eggplant and Tahini Dip in the Air Fryer

Prick the eggplants with a fork and place them in the air fryer basket. Cook at 200°C / 390°F for 20 minutes, until the skins are charred and the flesh is soft. If you do not have an air fryer, char them in an oven preheated to 220°C / 430°F for 35 minutes.

Once the eggplants have cooled slightly, halve them and scoop the flesh into a bowl. Drain off the excess liquid.

Add the tahini, lemon juice, crushed garlic, and salt to the eggplant flesh. Mix with a fork or blender until smooth.

Spread the dip on a plate, drizzle with olive oil, and garnish with chopped parsley.