Okay, please forgive me but this isn’t an Asian dish, but an Arab dip. Living in Kuwait for over four years, I was addicted to this eggplant dip called mutabal. I’m not really sure what the correct spelling is, but that’s what it sounds like. I also really miss the chicken shwarma but I can’t really make that without a spit! So this recipe brings back fond memories and is pretty close to what we used to get. If you love eggplant, like me, please try it!
Roasted Eggplant Dip, Mutabul
Ingredients:
- 1 large eggplant
- 1 clove garlic
- 2 tablespoon tahini (sesame paste)
- juice of one lemon
- 1 teaspoon sea salt
- 1 tablespoon olive oil
- garnish with olive oil, parsley and paprika
Method:
- set oven to roast at 400F
- Prick eggplant with fork
- Place eggplant on foil and roast for 45 minutes to an hour, depending on size of eggplant.
- Cut off stem and remove skin, using a knife, it just slips right off
- In a food processor, add the eggplant , one clove of garlic, juice of one lemon, one teaspoon salt, 2 tablespoons tahini, one tablespoon of olive oil. Blend until smooth. Adjust taste.
- Enjoy with pita bread, corn chips, veggie sticks or crackers.
Eating too much of eggplant can harm to our health. Too much and too less is dangerous. So we have to eat an appropriate amount of food. We should aware for the side effects of too much eating in eggplant.