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The BEST Mutabbal Recipe: Silky, Creamy Roasted Eggplant Dip (Better Than Baba Ghanoush!)
Get ready for my Mutabbal recipe! This dip is an intensely creamy, silken smoke-show, perfectly balanced with tangy yogurt and tahini. It’s seriously the most elegant eggplant dip you’ll ever scoop!
Ingredients
1 large-sized eggplant, purple brinjal
1 tablespoon yogurt
1 tablespoon tahini sesame paste
1 tablespoon grated garlic
2 tablespoons lemon juice
2 tablespoons olive oil
½ teaspoon salt
Black olives for garnishing
Instructions
Preheat the oven to 250 degrees.
Prick the eggplant all over with a fork. Grill in the oven for 20 to 25 minutes, or until fully cooked and tender.
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.
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2 Comments
Vowww looking yummy ❤❤
Wow ❤