Wednesday, June 7, 2017

Mutabal (eggplant dipp) - recipe (including photos)

  • 1 grilled eggplant (the entire eggplant is turned on each side for a couple of minutes over a wooden / charcoal fire)
  • 80 milliliters of yoghurt
  • 2 cloves of garlic
  • 1 spoon with tahini
  • 1 spoon with lemon juice
  • 1 spoon with olive oil
  • mint
  • salt

Mix the tahini with the crushed garlic, the yoghurt, the lemon juice and the salt.

Separately mash the grilled eggplant and add the mixture above (tahini/yoghurt). Mix until everything is incorporated.

We decorated with olive oil, some pomegranate and some mint.


The original recipe can be found here



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