Eggplant Dip (Mutabbal Batinjan) Recipes Prep Time 5 Minutes Cooking Time 0 Minutes Servings 16 - ¼ cup sized servings Ingredients 1 28oz/720g can of Shahia Fire Roasted Eggplant 2 Medium/Large cloves of Garlic, crushed in a mortar and pestle with ½ tsp of salt ½ Cup (125mL) Lebanon Valley Brand Tahini 4 Tbsp Plain Yogurt 3 Tbsp Lemon Juice, or 1 large juiced lemon 2 Tbsp Olive Oil 1 Tbsp fresh minced parsley or mint leaves for garnish (optional) Middle Eastern Pita Bread (for serving) Directions Combine the eggplant, garlic, tahini, yogurt and lemon in a food processor and blend until smooth.…