How to make
The specific thing about this spread is the smoky taste.
For this purpose the eggplants should be roasted well, preferably on the grill or pepper roaster.
Wash and dry the eggplants, then pierce them in several places and roast them, until they're done.
Leave the roasted eggplants to cool and peel them.
You can mash them with a fork or blend them briefly.
Add strained yogurt, sesame tahini and freshly squeezed juice of half a lemon to the eggplant puree.
Press 2 cloves of garlic and add them as well as a spoonful of olive oil and as much salt as you like.
Mix well, drizzle with a little more olive oil, sprinkle with sumac and refrigerate it to cool and flavor.
Serve the eggplant spread with Arabic bread, crackers or toasted slices of bread.
Mutabal - Arabic Eggplant Spread is amazing!
