Muttabal Middle Eastern style Aubergine Dip

Name: Muttabal Middle Eastern style Aubergine Dip
Total time: 1200 s
Yield: 2-3 persons
Cuisine: Indian
Ingredients: 350 gm aubergine/eggplant/ Baigan; 4 garlic cloves; 3 tbsp Tahini (2 tbsps roasted white Sesame + 3 tbsps olive oil); 2 tbsp Lemon juice; as per taste Salt; handful Pomegranate(optional); 2 tsp Green Coriander leaves chopped; 1 slice lemon (optional); 1/4 tsp Sumac (optional)

Jibita Khanna @Jibitakhanna

#uae #bahrain #middleeast #arabiccuisine
I love this Middle Eastern or Arabic style dip made of aubergine/ eggplant/ Baigan , tahini etc and find it as healthy as hummus.It goes well with pita bread in the mezza ( appetizer) platter along with Tabboluleh and hummus, one of my favourite .
Here I have roasted garlic along with the Baigan by stuffing it in the Baigan and oiled it a bit so that it roast nicely like we do for Baigan Ka Bharta.I love it creamy so I have blended it in a mixer grinder jar, you can smash it too with your hand.
Apart from roasting time and blending time you need some preparation time and cooling time of the aubergine/baigan.
#GA4 #week8 #dip #veganlife

Jibita Khanna @Jibitakhanna

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Ingredients

20 minutes

2-3 persons

350 gmaubergine/eggplant/ Baigan
4garlic cloves
3 tbspTahini (2 tbsps roasted white Sesame + 3 tbsps olive oil)
2 tbspLemon juice
as per taste Salt
Garnishing
handfulPomegranate(optional)
2 tspGreen Coriander leaves chopped
1 slicelemon (optional)
1/4 tspSumac (optional)

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Steps

20 minutes

1

Peel garlic, wash the Baigan make 4 slits on the Baigan and stuff it with garlic and apply little olive oil and roast it in an open flame, grill, tandoor etc, you can even bake it in an electric oven. This way it took me approx. 10 minutes (turn and roast Baigan from all sides)
2

Once roasted wrap it in an aluminium foil, so that it cooks more and becomes softer with its own heat and cools down.
3

In the meanwhile prepare your fresh Tahini- dry roast the sesame seeds in a pan, it will hardly take even 2 mins, be careful don't over brown it...take it out in a plate and let it cool a bit. Then in a mixer grinder jar, grind the sesame seeds first and then add olive oil and mix again your fresh tahini is ready.
4
5

Once cooled, peel the roasted Baigan/ aubergine. You can either smash it with the helpf of a spoon or direct hand/ fingers but since I love creamy I blend it in a mixie jar.
6

Put it in the jar, add lemon juice and salt and give it a good blend. Then add in the tahini and again blend it, check salt and lemon juice, if required add more and your Mutabbal is ready to be served.
7

Garnish with cilantro/coriander leaves and pomegranate (optional) and serve it with hummus, pita bread, Tabboluleh, kebabs etc Bon Appetit!!!

Hummus

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Jibita Khanna @Jibitakhanna

on November 03, 2020 03:38

http://instagram.com/jibitakhanna_foodiepediaFollow me for my Yummy recipes.....I too will follow you for your Yummy recipes ☺️I cook both veg and non veg recipes keeping in mind the health too.Cooking is my passion, my cooking has no boundaries. I love trying new recipes and recreate recipes as per my taste and available ingredients, wherever I stay and treating my family and friends who inspires me a lot to try something new as they too enjoy the foods prepared by me. Since they love to eat I get inspired to cook and bake.