Tordilla with Moutabel Dip

Ingredients:

• Lightly Salted Tordilla Chips: 1 pack
• Roasted eggplant (mashed): 2 small pieces
• Garlic (minced): 1 clove
• Tahini (sesame paste): 2 tbsp
• Olive oil: 2 tbsp
• Strained yogurt: 1 cup
• Salt and ground black pepper: As needed

Instructions:

1. In a bowl, combine mashed roasted eggplant and garlic. Stir in tahini, olive oil, and strained yogurt until fully incorporated, then season with salt and pepper.
2. Transfer the Moutabel dip to a dish and chill in the refrigerator for 1 hour to allow flavors to meld. Serve cold alongside Lightly Salted Tordilla chips!