Motabal with Greek Yogurt

Baba-jahnnoj - website 2


  • 1kg / 3 whole eggplants
  • ¾ cup Nada Greek yogurt
  • ½ cup tahini
  • ¼ cup fresh lemon juice
  • ¼ cup olive oil
  • Salt to taste
  • Pomegranate seeds, to decorate


  1. Char the eggplants on an open flame about 10-15 mn or until fully cooked.
  2. Cut in two in length and scoop out the roasted pulp and place it in a bowl. Discard the skin.
  3. Using a knife, chop the pulp in small pieces and combine it with tahini, yogurt, lemon juice and salt.
  4. Decorate with pomegranate, drizzle with olive oil and serve with Arabic bread.