Imtabal Batinjan (Lebanese eggplant dip)

1 large egg plant.

1 teaspoon salt.

1/4 cup Tahini paste

1 lemon juiced

3 cloves garlic, crushed.

olive oil to garnish

2 tablespoons plane yogurt(Optional)
1/8 teaspoon citric acid(Optional)

How2:

Take the eggplant and with a knife poke a few holes into it. wrap in foil or place under a broiler. roast in the oven for 1/2 hour or until the eggplant is cooked. the skin will become charred and it will easily fall apart.
I wrapped mines in plastic wrap to allow it to steam making skin removal easy. peel the skin back.

In a bowl mix garlic and lemon juice. add eggplant and the juices( this is where the smokiness comes from) that have run off of it.
Add tahini and mix well. you may add yogurt to brighten it and make it creamier.
put into a serving dish chill for about and hour.
serve as is or with some olive oil and pomegranate seeds as a garnish.

tip:citric acid makes it lemony plus makes it preserved when making larger batches and yogurt makes it much creamier.