Tuesday, October 22, 2013

Mutabal/Eggplant Dip


Recipe & photo courtesy: Nasrin (My sister)
Ingredients
Eggplant: 4
White sesame seeds: 3tbsp
Garlic: 3 cloves
Yogurt: 3tbsp
Olive oil: needed
Salt: needed
Lemon Juice: few drops
                  
Method Of Preparation
Boil eggplant and peel of the skin
Mash the pulp with spoon well.
Soak white sesame seeds in water for few minutes.
In a grinder add white sesame seeds and garlic cloves. And grind well. If needed can add olive oil while grinding.
Add this grinded mix to mashed eggplant.
Add well stirred yogurt and needed salt to the eggplant mix. Add few drops of lemon juice if needed and mix well.

Add olive oil and serve with chappathi/roti.


3 comments:

Hamaree Rasoi said...

Very unique and flavorful looking dip.
deepa

Priya Suresh said...

Love this eggplant dip with roasted pita bread bites..

Vimitha Anand said...

Dip looks so creamy Fasee..