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Mutabal (Middle Eastern Pureed Eggplant Dip or Spread)
From Dorothy McNett's recipes at www.dorothymcnett.com.
1 eggplant, about 1 pound
Wash and dry the eggplant. Grill over an open low flame, turning to brown evenly. It should start to "collapse" and the skin gets crispy and charred, taking about 10-15 minutes. (or place it about 6 inches under the broiler unit in your oven. Broil with oven door ajar, and turn often to get it browned and starting to soften (collapse). Allow to cool. When cool, remove and discard the charred skin. In food processor or blender combine eggplant, tahini, yogurt, garlic, lemon juice, olive oil, salt and pepper to mash / puree into a dip or dressing consistency. Spread out onto a large plate or platter and sprinkle with sesame seeds. Serve with pita bread, crackers, bread slices, fresh vegetable slices, etc.
Recipe created 2015-03-30.