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Tuesday, March 13, 2012

Mutabbal (Eggplant dip)

Mutabbal (Eggplant dip)
Mutabbal (Eggplant Dip)

Mutabbal ~ Eggplant dip

Mutabbal, Babaganoush, Arabic Dip, Eggplant Dip


A refreshing dip made with grilled & mashed eggplant with added goodness from sesame paste and other basic seasonings.

Preparation time: 15 minutes
Grilling time: 20 minutes
Total time: 35 - 40 minutes
1 cup = 250 ml capacity
Serves 2


1 large size eggplant (purple brinjal)
1 tablespoon yogurt
1 tablespoon tahini (sesame paste)
1 tablespoon grated garlic
2 tablespoon lemon juice
2 tablespoon olive oil
1/2 teaspoon salt
Black olives for garnishing


Preheat the oven to 250 degrees.
Prick the eggplant with a fork all over. Grill in the oven for 20 to 25 minutes or till fully cooked and mushy.
Peel the eggplant and chop the pulp and mash it into a smooth pulp. The pulp should be about 2 cups.
In a mixing bowl, mix together grilled & mashed eggplant along with all the above-mentioned ingredients.
Garnish with black olives and olive oil and serve chilled with kababs & pita bread or naan.

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1 comment:

  1. I have never tried mutabbal before at home, but tried now after having confidence over your recipes now. it was easy tasty and felt healthy too