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Home Dish Muttabal Middle Eastern style Aubergine Dip

Muttabal Middle Eastern style Aubergine Dip

Name: How to cook Muttabal Middle Eastern style Aubergine Dip - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2-3 persons
Cuisine: Us

Introduce

Chef :

Jibita Khanna

Muttabal Middle Eastern style Aubergine Dip

#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

Ingredient

Food ration :

2-3 persons

Cooking time :

20 minutes

350 gm

aubergine/eggplant/ Baigan

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)

Cooking instructions

* Step 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)

* Step 2

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

* Step 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.

* Step 4

* Step 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.

* Step 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.