MOUTABEL

Ingredients
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   - 1 large eggplant
   - 1/4 C tahini
   - 3/4 C yoghurt
   - 3 cloves garlic
   - 1 tsp lemon juice
   - 2 Tbsp extra virgin olive oil
   - paprika
   - parsley (optional)
   - lemon wedges (optional)


Procedure
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 1. Poke holes in eggplant, roast in oven over aluminium foil to catch drippings.

 2. Mash garlic.

 3. When eggplant is done, allow to rest 10-15 minutes, then peel in sink under cold water, removing stem.

 4. Drain water, add flesh to blender or food processor and pulse until chopped or roughly pureed.

 5. Add eggplant to bowl along with tahini, yogurt, mashed garlic and lemon juice. Mix well.

 6. Scoop into a serving platter, drizzle with evoo, paprika and optionally garnish with parsley and lemon wedges.