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Mutabal - Smokey Eggplant Dip
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

A refreshing middle eastern dip made from smoked Eggplant, yogurt, sesame seed paste(Tahina), and garlic.

Course: Salad
Servings: 2
Ingredients
  • 2 Eggplant / Aubergine / Brinjal
  • 2 cloves Garlic
  • 1/4 cup thick Yogurt
  • 2 tablespoons tahina / tahini
  • 1 tablespoon lime juice
  • Salt to taste
Instructions
  1. Grill the Eggplant in an oven or a stovetop burner.


  2. For Stovetop method: Place the eggplant directly on the flames and rotate in between so that the inside turns soft and the outside looks charred.


  3. For Oven Method: Place the eggplant on a lightly oiled baking tray and bake in a preheated 400 Degrees Fahrenheit / 205 Degrees Celsius oven for about 20-30 minutes, till it is soft and the outside is charred.

  4. Transfer the roasted eggplant to a bowl containing water. Dip it in and let it stay for 5 minutes. It makes it easier to peel off the skin without a mess.

  5. Pat dry the outside of the vegetable and place it on a chopping board. Slice it and remove the seeds. Then finely chop it and keep aside.

  6. In a mixing bowl, add the minced garlic and the chopped eggplant. Mix and mash it well with a fork. To this add beat yogurt, tahini, lime juice and salt. Taste and adjust salt and any flavors if needed.

  7. Serve with Pita bread or Kuboos. Lightly toasted bread is even better.