Arabic Eggplant Dip Recipe

Arabic Eggplant Dip Recipe

Mutabel may be a yummy dip made up of roasted eggplant and tahini. Extra flavor is blended in with ingredients that can include garlic, lemon juice, hot peppers or pomegranate seeds.

Both Mutabal and Baba Ganoush have an equivalent base of roasted eggplant but they differ slightly within the other ingredients that are used to make these. While Mutabal has only roasted eggplant, tahini, olive oil, and garlic, Baba Ganoush has chopped tomato, pomegranate molasses and herbs like mint and parsley added to it.

Eggplant is a high-fiber, low-calorie food that's rich in nutrients and comes with many potential health benefits. From reducing the chance of heart condition to helping with blood glucose control and weight loss, eggplants are an easy and delicious addition to any healthy diet.

Lebanese food is known to have one of most amazing dips and one of them is Mutabbal (Arabic Eggplant Dip), which is also known as Arabic Eggplant Dip. Yes, you heard it right. This Foodesti recipe will have you turning your regular brinjal into a delicious dip which can be served with pita bread or alongside a main dish.

Ingredients for Arabic Eggplant Dip Recipe

2 Eggplants, halved lengthwise
4 Tsp Olive Oil 
2 Garlic Cloves, minced
3 Tsp Lemon Juice
¼ Cup Tahini
½ Cup Thick Yoghurt
Salt to taste
Chopped Parsley, for garnish
Pomegranate Seeds, for garnish
Toasted Pita Bread, to serve

Method to Make Arabic Eggplant Dip Recipe

Place the halved eggplants on a baking tray, drizzle olive oil on all sides of the eggplants and bake for 30 minutes at 200°C (400°F) in the oven.

Once cooked, remove from oven and scoop out all the flesh from inside the eggplants and place on a cutting board. Discard the skin. Mince the eggplant flesh with a knife to form a rough paste and transfer to a bowl.

Next, add garlic, 1 tablespoon olive oil, lemon juice, tahini, yoghurt and salt to taste to the eggplants and mix well.

Now, transfer the dip to a serving plate, and garnish with chopped parsley & pomegranate seeds. Drizzle a little bit of olive oil and serve with toasted pita bread. 

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