5 eggplant, roasted and finely chopped
1 clove garlic, finely
2 tsp tahina
Salt, to taste
1 lemon, juice
1 tsp sumac powder
2 tbsp olive oil
1. Mix the eggplant, garlic and tahina together and season with salt. Add the lemon juice.
2. To serve: put the moutabel into a bowl creating a well in the centre. Garnish with sumac powder around the edges and fill the middle with a splash of olive oil and some pomegranate seeds.
Courtesy of The Palace Downtown