Moutabbal – Roasted Eggplant Dip
Moutabbal is another entry dedicated to Middle Eastern cuisine. A very simple recipe for vegetable dip, just mix everything and it’s ready. If you like grilled eggplants and you have a few left, you can prepare moutabal from them the next day. You can also bake the eggplant in the oven or sear it in a pan. Thanks to this, the paste will get a unique smoky aroma. And if you like smoked notes, you can also add a pinch of smoked paprika. It will definitely spice up the taste ;).
You can remove the skin from the baked eggplant, the dip will then have a lighter color, but it is not necessary. If you don’t have a blender, you can easily chop or mash the eggplant with a fork. You can serve it with pita bread, as part of a snack set or as a dip for vegetables or chips. You can also use it as a sandwich spread or burger sauce! I invite you to read the recipe and watch a short video on how to easily prepare this delicious paste from roasted eggplant.
Moutabbal – roasted eggplant dip
Roasted Eggplant Dip Recipe
Ingredients
- 1 eggplant
- 50 g sesame (or Tahini paste)
- olive oil
- 6 cloves garlic
- salt
- ½ lemon
Instructions
- Cut the eggplant into smaller pieces (slices or quarters). Place on a baking sheet, salt and drizzle with olive oil. Next to the eggplant, put a few cloves of garlic in the shell (you can wrap it in aluminum foil so it won't pop in the oven :p). Bake in a preheated oven at
392°F °F for 20-30 minutes until soft and brown.1 eggplant, 6 cloves garlic, salt, olive oil
- Grind the sesame seeds in a blender (or use Tahini paste). Add the juice of ½ lemon, cooled baked eggplant, peeled garlic and olive oil to the blended sesame and blend everything until smooth.Put in a bowl and enjoy!50 g sesame, ½ lemon, olive oil
Video
Nutrition
Percent Daily Values are based on a 2,000 calorie diet
