Beit'enjan Moutabal

A traditional smoky eggplant dip.
2 large eggplants
2 tablespoons tahini
2 tablespoons lemon juice
1/2 teaspoon salt
2 tablespoons yoghurt
1 garlic clove, minced
Poke the eggplants all over using a skewer. Place over an open flame and cook, turning frequently, until soft and skin is charred. This usually takes about 10 minutes.
This can also be done in an oven just place eggplants on a lined baking tray and roast for approximately 40 minutes.
Remove the charred skin and place the flesh of the eggplant into a bowl. Use a fork or potato masher to mash the eggplant. This can also be done in the food processor but I prefer the texture of hand mashing.
Add your tahini, lemon juice, salt, yoghurt and garlic. Mix well.
Serve moutabal on a plate topped with olive oil.
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[@CCMBx13]

I came here from tiktok cause I love watching your vids. The food always looks amazing.

[@sandyali72]

Thé best recipes are from the Lebanese plate. Thank you!

[@ashiola]

Hey Lina - your videos are so well designed for real cooks! No long wanky stuff and no ego. Love it! Hey can you show us how to do those beautiful "Lebanese Pizzas" like on Sydney Rd? Are they called manouche? I miss them so much since moving away from Melbourne, it will make my week!!! Keep it up - bigups from Germany uleh!

[@NIVK94]

Hey!!!! The recipes and videos are amazing please make more videos