Mutabbal (Eggplant dip)
A refreshing dip made with grilled & mashed eggplant with added goodness from sesame paste and other basic seasonings.
Ingredients
- 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
- ½ teaspoon salt
- Black olives for garnishing
Instructions
- 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.
Video
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