Moutabal

Roasted eggplant dip with tahini
متبل الباذنجان
Vegan
Vegan
Moutabal

Ingredients

  • 1 large eggplant (roasted, skinned, & drained)
  • 1 clove garlic (crushed with a little salt)
  • 2 tbsp tahini
  • 1 ybsp yogurt
  • 2-3 tbsp lemon juice
  • lemon zest - to taste
  • salt

Garnish

  • Olive oil
  • Paprika
  • Pomegranate seeds

Components

Preparation

In a food processor

  • Blend all the ingredients for the dip until smooth and white.

In a serving bowl

  • Spread the dip and top with olive oil.
  • Sprinkle with paprika and garnish with pomegranate seeds.
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Moutabal
Condiments & preserves

Moutabal

Roasted eggplant dip with tahini

Ingredients

  • 1 large eggplant (roasted, skinned, & drained)
  • 1 clove garlic (crushed with a little salt)
  • 2 tbsp tahini
  • 1 ybsp yogurt
  • 2-3 tbsp lemon juice
  • lemon zest - to taste
  • salt

Garnish

  • Olive oil
  • Paprika
  • Pomegranate seeds

Preparation

In a food processor

  • Blend all the ingredients for the dip until smooth and white.

In a serving bowl

  • Spread the dip and top with olive oil.
  • Sprinkle with paprika and garnish with pomegranate seeds.

Storing

You can store this dip in a tightly sealed jars in the fridge.

Variations

  • Another variation of the Moutabal can be prepared by replacing the raw garlic by roasted garlic.


URL: https://momsnotes.me/recipes/moutabal
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