Pam's Mutabbal/Eggplant dip (my version)...

Name: Pam's Mutabbal/Eggplant dip (my version)...
Cuisine: American
Ingredients: 5 eggplant big; 1 fresh lemon(juice); 3 ml olive oil; 7 tbsp tahini(sesame seed paste); 1 dash salt to taste; 1 clove garlic minced(optional); 1 extra olive oil to drizzle; 1 parsley/corriander chopped(optional)

pamelarochelle @cook_3714705

South America Santiago Chile

its a middle eastern recipe...it is simply amazing....sure it will be on your list....great dip or spread....the origin of word mutabbal is arabic tabala literally neaning to add addtional flavor nd spices.basic ingredient eggplnt nd tahini this combination alwats works.grilling the eggplnt brings out richness nd add smokey flavor and aroma to the dish....

pamelarochelle @cook_3714705

South America Santiago Chile

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Ingredients

5eggplant big
1fresh lemon(juice)
3 mlolive oil
7 tbsptahini(sesame seed paste)
1 dashsalt to taste
1 clovegarlic minced(optional)
1extra olive oil to drizzle
1parsley/corriander chopped(optional)

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Steps

1

puncture the eggplant at random places using fork or knife.grill for about 20 min or untill soft.
2

cut in half and spoon out all the pulp into a separare bowl...mash the plup using spoon or fork untill smooth and add tahini,lemon juice,olive oil,garlic combined well.
3

drizzled olive oil garnish chopped parsley/corriander.serve with toasted bread or flour tortilla.enjoy:-)