Eggplant is charred, mashed, and mixed with tahini, garlic, and lemon juice to make mutabbal, a smoky Lebanese dip. Its light, oil-free ingredients make it a heart-friendly party appetizer.
Char the eggplants over a stovetop flame or in the oven for 20 minutes, until the skins are blackened.
Peel the charred eggplants and mash the flesh with a fork in a bowl.
Mix the mashed eggplant with the tahini, crushed garlic cloves, lemon juice, and red pepper flakes.
Turn the eggplants occasionally while charring them so they blacken evenly on all sides. Allergen: contains sesame (tahini).
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