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Mutabal – Armenian Eggplant Dip

Mutabal is a traditional Middle Eastern eggplant dip. The eggplants are usually grilled on a barbecue which gives them a nice smoky flavour but you can also roast them in the oven. Mutabal is traditionally served as an appetiser with some Lebanese bread or as a side sauce with grilled meat. This is an easy cool dip perfect with meat dishes and summer meals.

Mutabal - Armenian Eggplant Dip
Mutabal is a traditional Middle Eastern eggplant dip. The eggplants are usually grilled on a barbecue which gives them a nice smoky flavour but you can also roast them in the oven. Mutabal is traditionally served as an appetiser with some Lebanese bread or as a side sauce with grilled meat. This is an easy cool dip perfect with meat dishes and summer meals.
Ingredients
  • 1 large eggplant (about 450 g)
  • ¼ cup tahini
  • ¾ cup yoghurt
  • 3 cloves mashed garlic
  • 1 teaspoon lemon juice
  • 2 tablespoons olive oil
  • salt, to taste
Instructions
  1. Grill the eggplant until it's perfectly done and very soft all through. When they are done, let them cool then peel and preserve them in the freezer in small bags. When you need grilled eggplants, defrost one bag and put it in a colander to drain excess water.
  2. In a mixing bowl, add the other ingredients except the olive oil and mix well.
  3. Cut the eggplant into rough chunks and add to the previous mixture.
  4. Scoop in a serving platter and drizzle with olive oil.
  5. It tastes best when it is cool, so you can take it out of the refrigerator and set aside for 10-15 minutes before serving.

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