MUTABAL

Have you tasted coconut yoghurt? This is indeed a blessing for lactose intolerants like me. You can replace normal yoghurt in every recipe with coconut yoghurt, especially baking. I used coconut yoghurt in my favourite eggplant dip Mutabal and it turned out delicious!! Coconut flavour smoothly blends with smoked eggplant and nutty Tahini. I am addicted to this dip! Even if you are not lactose intolerant, try this dip with coconut yoghurt!

INGREDIENTS:

• 1 large eggplant

• 1 1/2 - 2 tbsp Tahini

• 1 tbsp lemon juice

• 2-3 cloves minced or grated garlic

• 1/2 cup Coconut yoghurt (use Greek yoghurt if you are not vegan)

• Salt to taste

• 2 tbsp Extra Virgin Olive oil

• 1 tbsp minced parsley to garnish

• 1-2 tbsp pomegranate arils to garnish (optional)

METHOD:

• Wash the eggplant and pat dry

• Heat oven to 200 C

• Prepare a baking tray with baking paper or aluminium foil on it. Spray it with olive oil lightly to avoid eggplants from sticking

• Slit the eggplant into 2 halves. Place it on the paper or foil with skin side up. Spray olive oil on top of the eggplant

• Bake/Roast it in oven for 20 -25 mins till the skin is blackened on top or when you press with a spoon on top it should feel soft

• Remove from oven and cool. Discard the blackened skin and liquid of the eggplant

• Take the cooked eggplant flesh in a bowl and mash it well with the back of a fork

• Add rest of the ingredients and mix it with mashed eggplant

• Do a taste test. Add more Tahini, lemon juice or salt as per your liking if required

• Garnish on top with minced parsley and pomegranate arils

• Serve it with crackers or pita bread or as part of a Mezze platter