Muttabel (ve, Gf) Recipe
Roasted eggplant dip, tahini, lemon, garlic.
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Ingredients
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Main Ingredients
Method
Preparation
- 1
Preheat your oven to 400°F (200°C).
- 2
Slice the eggplants in half lengthwise and place them on a baking sheet, cut side up.
- 3
Drizzle olive oil over the cut sides of the eggplants and sprinkle with a little salt. Roast in the oven for about 30-40 minutes, or until the flesh is soft and slightly browned.
- 4
Remove the roasted eggplants from the oven and let them cool slightly.
Blending
- 5
Blend the Ingredients
Once the eggplants are cool enough to handle, scoop the flesh into a food processor. Add tahini, lemon juice, garlic cloves, salt, and ground cumin.
- 6
Blend the mixture until smooth and creamy. If the dip is too thick, you can add a little water to reach your desired consistency.
Serving
- 7
Garnish and Serve
Transfer the Muttabel to a serving bowl. Drizzle with olive oil and sprinkle paprika on top. Garnish with chopped fresh parsley. Serve with pita bread or fresh vegetables.
