Mutabbal or Roasted Eggplant Dip

Name: Mutabbal or Roasted Eggplant Dip
Total time: 1800 s
Yield: 4-5 servings
Cuisine: Indian
Ingredients: 1 Eggplant or Aubergine; 1 tsp Salt or to taste; 2 tsp Tahini paste; 2 tbsp Lemon juice; 1/4 cup Olive oil; 2 minced Garlic cloves; 2 tsp Sumac optional

ZMA @zesty5

#cookpadindia
#Lebanese
#middleeastern
A very popular Lebanese dip that is made with roasted Eggplants, Sesame Seeds paste and Olive oil. Goes well with almost every Arabic bread, Sandwiches and as a dip to many a mouthwatering dishes including as a condiment in roasted meats. A famous appetizer after Hummus, it is loved by many for its smoky flavour that comes from the direct roasting of it on a burner which actually caramelises the Eggplant and when you peel off the skin and take a little bite of it, the charred flavour fills up your mouth. It is a much relished levantine dip of all times.

Made with just a few things and a slight understanding, it's absolutely easy to do without much hassles.
Actually in traditional Lebanese way, it's not done in the blender jar at all. It's done by pounding or squashing just as we do in a mortar and pestle. They use a Salad bowl for this and just start with Lemon juice and Garlic mince at first. Then add the roasted and chopped Eggplant to it using Olive oil as required trying to mix everything up so that it's blended well. And finally they stir in the Tahini. I too tried doing it but still ended up doing in the blender jar eventually. Nevertheless the taste is just as awesome.

It's a must have for me with Barbeques, Chicken or Lamb Roast etc. Nothing can compliment a dish as better as this awesome Dip.
Enjoy Cooking with Zeen!

ZMA @zesty5

It's a must have for me with Barbeques, Chicken or Lamb Roast etc. Nothing can compliment a dish as better as this awesome Dip.
Enjoy Cooking with Zeen!

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Ingredients

25-30 minutes

4-5 servings

1Eggplant or Aubergine
1 tspSalt or to taste
2 tspTahini paste
2 tbspLemon juice
1/4 cupOlive oil
2minced Garlic cloves
2 tspSumac optional

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Steps

25-30 minutes

1

Roast eggplants on the gas burner directly. Peel their skin off and cut them into small pieces that will be like almost mashed.
2

Add them to a bowl along with the rest of the ingredients and mix well. Serve with more of oilve oil if desired.
3

You can add all the ingredients to a food processor too. For the tahini paste, all you have to do is roast the sesame seeds on a low heat until light colour change is seen.
4

Grind them to a fine paste with olive oil as needed, about 2 to 3 tablespoon of it. That's it. And use it in the Dip as required. Enjoy!

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Cooksnaps

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ZMA @zesty5

on October 25, 2022 17:54

Homemaker by choice and a passionate cook by heart. An aspiring cook who actually never knew anything about Cooking until i became a mother myself.With Motherhood came the responsibilities as well and this was the turning point in my life.I started to learn the ABC's of cooking, taking help from my mother and my MIL. And time just flew. I spread my wings higher and higher. With my love for excellence and innovation, i stepped into a world of homecooks with my exposure to Cookpad one fine day on the social media. And there was no looking back since then and i have not only shared recipes here on this wonderful platform but also have made some lovely friends as well. Today iam successful because of my hard work, dedication and loads of good wishes of my family and my kids in particular.