M'Tabbal (Eggplant Dip) - cooking recipe

Ingredients

1 large eggplant
2 -3 tablespoons tahini
1 to 2 lemon, juice of
1 -2 garlic clove, crushed
1 teaspoon salt
2 -3 tablespoons yoghurt

Preparation

Grill the eggplant over a flame or under the broiler until the skin blisters.
Remove the skin off the eggplant, chop the pulp coarsely, and squeeze out the liquid. Place pulp in a bowl.
Stir in crushed garlic, yogurt and salt alternatively adding tahini and lemon until desired taste is achieved.
Place eggplant dip in a shallow serving dish and drizzle with olive oil.
Serve with Arabic bread.