Mutabbal Batresh is a flavorful, creamy dip made with roasted eggplants, tahini, garlic, and a touch of lemon juice. This popular dish is perfect as an appetizer or a side, bringing a rich taste and healthy ingredients to your table.
Ingredients
2 medium-sized eggplants
3 tablespoons tahini
2 cloves of garlic, minced
2 tablespoons lemon juice
2 tablespoons olive oil
Salt and pepper to taste
Fresh parsley for garnish
Instructions
Preheat the oven to 400°F (200°C).
Pierce the eggplants with a fork a few times and place them on a baking sheet.
Roast the eggplants in the oven for 30-40 minutes, or until the skins are charred and the flesh is soft.
Remove the eggplants from the oven, let them cool, then scoop out the flesh into a bowl.
Add the tahini, minced garlic, lemon juice, olive oil, salt, and pepper to the bowl with the eggplant flesh. Mix well until smooth and creamy.
Taste and adjust seasoning if necessary.
Transfer the mutabbal to a serving dish, drizzle with additional olive oil, and garnish with fresh parsley.
