Mutabbal

 Mutabbal is a Middle Eastern Roasted Eggplant Dip. It is also served in Mediterranean Mezze platters.

The Eggplants are traditionally roasted over direct flame till the skin is charred. You could also grill them in the oven. 

Serve this dish as a side or as a dip with Pita Bread, Vegetable sticks and Kebabs.

INGREDIENTS 

2 Eggplants

2 tbs Greek Yogurt

4 Cloves of Garlic

Juice of half a Lime

1/2 Onion, Finely Chopped (Optional)

Salt to taste

2 tbs Olive Oil + Additional for Garnish

1 tbs Chopped Coriander Leaves 

For the Tahini

2 tbs Sesame Seeds

1tbs Olive Oil

4-5 tbs Water

Juice of half a Lime

 METHOD

• Apply some oil over the Eggplants and roast them over direct flame, till they are cooked through and the skin has charred.
• Let it cool and peel off the skin.
• In a blender add the ingredients for the Tahini and blend to a smooth paste.
• Now add the cooled Eggplants, Olive Oil, Lime juice, Garlic, Salt and Yoghurt to the blender and blend to a smooth paste.
• Dish the Mutabbal into a bowl and mix in the chopped Onions. 
• I have added the Onions for some crunch. You can skip this if you want.
• Garnish with Olive Oil and Corriander Leaves.