Eggplants are charred, mashed and blended with tahini, garlic and lemon juice to make mutabbal, the smoky eggplant dip of Lebanese cuisine. Its light, oil-free content makes it a heart-healthy party meze.
Char the eggplants over an open flame or in the oven for 20 minutes until the skins blacken.
Peel the charred eggplants and mash the flesh with a fork in a bowl.
Mix the mashed eggplant with tahini, crushed garlic, lemon juice and pepper flakes.
Turn the eggplants occasionally while charring so they blacken evenly. Allergens: contains sesame (tahini).
Reducing the tahini keeps the dip lighter; it holds together well even without added olive oil.
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