Dip, Recipes, Vegetarian

Mutabbal (Eggplant Dip)

Mutabbal (Eggplant Dip)



  • 1 large Eggplant (about 750-850 gms)
  • 2 tbsp Olive Oil
  • 4 tbsp Tahini
  • 2 cloves Garlic, minced
  • ¼ cup Lemon juice
  • To taste Salt & Pepper


  • Place the eggplant on top of stove or pre-heated (450°C) oven for roasting. Roast the eggplant until the skin is charred and the pulp is tender, 15 minutes. Let it cool.
  • Peel, trim the stem off and seed the eggplant; roughly chop the pulp and transfer it into the processor.
  • Add in the Tahini, garlic, lemon juice, salt & pepper; add little water (few tbsp) and process the mixture to blend.
  • Adjust the seasonings.
  • Transfer it into serving bowl/plate, drizzle olive oil over it.

Garnish and serve.

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