Smoky eggplant with tahini and yoghurt
Prep 5 mins
Cook 25 mins
This is a non-traditional take on the middle eastern eggplant appetiser known as mutabal, where smoky eggplant has tahini, garlic and lemon juice added. The addition of yoghurt here is not traditional, but we love the flavour and creamy texture, and we’ve added some pine nuts for crunch. This dish is great served as is alongside barbecued lamb, such as a butterflied lamb shoulder, or it can be chopped and mixed together and served as a dip.
2 slow-cooked smoked eggplants
1 cup drained thick Greek yoghurt
1 tbsp tahini
2 small garlic cloves, finely crushed
Juice of ½ lemon, or to taste
Roasted pine nuts, to serve
Extra-virgin olive oil, for drizzling
Sumac, for seasoning
1. Peel the smoked eggplant, leaving just the top, and place onto side plates.
2. Combine yoghurt, tahini and garlic in a bowl and whisk to combine. Season to taste with sea salt and lemon juice and set aside.
3. To serve, spoon dollops of yoghurt on top of each eggplant, and serve any extra to the side, then scatter pine nuts and sumac over. Drizzle with a little olive oil to finish.
Plate by Batch Ceramics. Recipe by Lisa Featherby and image by Eatable.