Game day is upon us this weekend, may the best team win. I may not be about the game, but I am all about the food and the gathering.
Ingredients
- 1 globe eggplant
- 2 cloves garlic minced
- 1/8 cup tahini (4 tablespoons)
- 1 tbs yogurt
- 3-4 tbs. Lemon juice
- Salt to taste
- Sumac and olive oil
- Pita bread wedges
- Vegetable of your choice
- 1 soft cheese
- Crackers and different olives
Instructions
- I normally roast my eggplant in the oven under the broiler, this time I roasted it on an open flame just because I needed to clean my stove!! believe it or not, this can get really messy so if you prefer not to deal with the mess, just roast the eggplant in the oven or on the old Barbie, you will get the same results.
- Once roasted wait for it to cool and peel all the charred skin, it doesn’t matter if you don’t get all of it (adds up to the flavor).
- Chop reel fine with a knife, add 1/8 cup of tahini, 1 tablespoon of yogurt, 2 cloves of garlic, 3-4 tablespoons of lemon juice and salt (I gave you approximate measurements you can always adjust to your liking) and whisk, I found this is the best way to get a creamy yet textured mutabal / dip, top with sumac and olive oil.
- Traditionally we never use a food processor just our hand to smoosh everything together ☺️.
- Arrange your charcuterie board any way you like like and enjoy.
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