Mtabal (eggplant yogurt dip)

INGREDIENTS

• 1 large eggplant

• 1/2 cup plain yogurt

• 2 tbsp olive oil

• 1 clove garlic, crushed

• 1/2 tsp cumin

• 1 tbsp tahini

• Juice of 1/2 lemon

• Salt and pepper, to taste

DIRECTIONS

1. Preheat your oven to 375 degrees F. Roast the eggplant on a baking tray until the flesh is soft, about 40 minutes. Let cool.

2. Scrape out the flesh of the eggplant, discarding the skins.

3. In a food processor, mix the eggplant and remaining ingredients and pulse until smooth. Season with salt and pepper.

4. Garnish with a drizzle of olive oil and a sprinkling of paprika. Serve with pita