The Pioneer Woman Tasty Kitchen
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Mutabal

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Level: Easy

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Description

I love eggplant dishes: dip, casseroles, grilled. This is something more exotic.

Ingredients

  • 1 kilogram Eggplant
  • 2  Eggs, Boiled, Yolks Only
  • 2 Tablespoons Vegetable Oil
  • 2 Tablespoons Mustard
  • 1 pinch Salt
  • 2 Tablespoons Greek Yogurt
  • 1 teaspoon Sesame Paste
  • 1  Onion, Chopped
  • 1 Tablespoon Fresh Lemon Juice
  • ½  Pomegranate

Preparation

Preheat oven to 230ºC (445ºF) and roast whole eggplant for about 40 minutes.

In the meantime, in a bowl, mash egg yolks. Add vegetable oil and mix until creamy. Add the mustard and combine well.

When eggplant is ready, peel and chop. Add some salt and, using a hand blender, blend into a paste. Add yogurt, egg mixture, sesame paste, onion, lemon juice and pomegranate seeds.

Enjoy with some bread sticks.

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