Mutabbal is a Palestinian variant of Baba Ganoush in which lemon, tahini, and yogurt flavor the roasted and smoky eggplant.  This version is adapted from Palestine on a Plate and was enjoyed on Christmas Day as part of our feast.  I reduced the salt and other flavorings quite a bit from the original.

2 large eggplants

1 tsp. salt

2 Tbs. tahini

¼ cup Greek yogurt

Juice of one lemon

1 clove garlic, finely chopped

¼ seeded jalapeno, finely chopped

Olive oil for serving

Pomegranate seeds for serving (optional)

Roast the eggplants under the broiler, directly on a gas stove burner, or in a barbeque grill at the highest possible heat in order to char the skin.  When well charred and soft, put the eggplants in a plastic bag to continue softening while it cools down.  When cool enough to work with, remove the flesh from the skin, chop the flesh well, and drain any excess liquid in a colander.  Put the drained eggplant flesh in a large bowl.  Add the salt, tahini, yogurt, lemon juice, garlic, and jalapeno, stir well and taste for seasoning.

Serve garnished with olive oil and pomegranate seeds and enjoy with bread, crackers or crudites.