Middle eastern Aubergine dip

Moutabal, is a creamy and smoky Middle Eastern eggplant dip that's perfect for serving with warm pita bread or fresh vegetables. Here's a recipe :
Ingredients:
* 4 aubergines (eggplants)
* 1/4 cup of tahini
* 3-4 tbsp of Greek yoghurt
* Juice of 1 lemon
* 2 garlic cloves, crushed
* 1/2 tsp table salt
* 1/2 tsp pepper
* 1/4 cup Extra vergin olive oil
Instructions:
* Preheat your oven to 200°C (approximately 400°F) if you choose to bake them. Alternatively, for a more authentic smoky flavor, you can grill them over an open flame or a charcoal grill.
* Pierce the aubergines with a fork several times. This helps steam escape and prevents them from bursting while cooking.
* Place the pierced aubergines on a baking sheet lined with parchment paper. Bake for 35-45 minutes or until the skin is charred and the inside is soft.
* Once the aubergines are cooked, remove them from the heat source and let them cool enough to handle. Peel off the charred skin to reveal the soft flesh.
* In a food processor, add the aubergine, tahini, Greek yoghurt, lemon juice, crushed garlic, salt, and pepper. Pulse until all ingredients are thoroughly combined and the mixture is little chunky not entirely smooth. Adjust the seasoning to taste.
* Transfer the moutabal to a serving dish. You can garnish with a drizzle of olive oil, a sprinkle of paprika, or fresh parsley. Pomegranate seeds also make a colorful and tangy garnish but I used boiled beetroot as I didn’t had pomegranate.
* Serve with warm pita bread or a selection of fresh vegetables for dipping.
Enjoy your homemade moutabal as a delicious appetizer, side dish, or snack.

[fadelzozo]

Hello from Middle East
Good job 👏🏻
This is called "mtabal"
Famous in Lebanon and Syria