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Mutabbal Betinjen/Roasted Eggplant Dip....

Feb-14-2018
Zeenath Fathima
5 minutes
Prep Time
30 minutes
Cook Time
10 People
Serves
Read Instructions Save For Later

ABOUT Mutabbal Betinjen/Roasted Eggplant Dip.... RECIPE

A very popular Lebanese dip that is made with roasted eggplants, sesame seeds paste and olive oil. Goes well with almost every Arabic bread, sandwiches and as a dip to many a mouthwatering dishes including as a condiment in roasted meats. A famous appetizer after hummus, it is loved by many for its smoky flavour that comes from the direct roasting of it on a burner which actually caramelises the eggplant and when you peel off the skin and take a little bite of it, the charred flavour fills up your mouth. It is a much relished levantine dip of all times.

Recipe Tags

  • Veg
  • Easy
  • Everyday
  • Middle Eastern
  • Roasting
  • Accompaniment
  • Healthy

Ingredients Serving: 10

  1. Eggplants 3
  2. Tahina paste 1/2 cup
  3. Garlic mince 1 tbsp
  4. Olive oil 1/4th cup
  5. Salt 1 tsp
  6. Lemon juice 3 tbsp
  7. Carrots grated 1/4th cup (optional)

Instructions

  1. Roast eggplants on the gas burner directly.
  2. Peel their skin off and cut them into small pieces that will be like almost mashed.
  3. Add them to a bowl along with the rest of the ingredients and mix well.
  4. Serve with more of oilve oil if desired.
  5. You can add all the ingredients to a food processor too.
  6. Grated carrots is optional. You can omit it.
  7. For the tahini paste, all you have to do is roast the sesame seeds on a low heat until light colour change is seen.
  8. Grind them to a fine paste with olive oil as needed, about 2 to 3 tablespoons of it.

Reviews (2)  

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Hema Mallik
Feb-21-2018
Hema Mallik   Feb-21-2018

Nice recipe.

Yasmeen Ahmed
Feb-18-2018
Yasmeen Ahmed   Feb-18-2018

Ma shaa ALLAH :heart_eyes::heart_eyes::heart_eyes:this looks so delicious. Is it cream?

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