Go Back
Mutabbal ~ Grilled Eggplant Dip
Print Pin

Mutabbal (Eggplant dip)

A refreshing dip made with grilled & mashed eggplant with added goodness from sesame paste and other basic seasonings.
Course Condiments, Side Dish
Cuisine Arabic
Keyword Brinjal, Chutney, Dip, Eggplant, Salad
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 2
Author Shanaz Rafiq

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