Name: Mutabbal Betinjen/Roasted Eggplant Dip.... recipe by Zeenath Fathima at BetterButter
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 10
Ingredients: Eggplants 3; Tahina paste 1/2 cup; Garlic mince 1 tbsp; Olive oil 1/4th cup; Salt 1 tsp; Lemon juice 3 tbsp; Carrots grated 1/4th cup (optional)

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.

Ingredients Serving: 10

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

Instructions

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

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