Originally published on Cookpad Lebanon as متبّل باذنجان 🍆😍
Steps
- 1
Roast the eggplant over a flame after piercing it with a knife to help it cook faster.
- 2
Peel the eggplant and remove any remaining skin. Mash it with the garlic using a mortar and pestle, then add the tahini, yogurt, lemon juice, and salt. Mix well.
- 3
Garnish with chopped cilantro and pomegranate seeds, and drizzle olive oil on top. Enjoy this popular and delicious appetizer.
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