Pam's Mutabbal/Eggplant dip (my version)...

Pam's Mutabbal/Eggplant dip (my version)...

Source : Puncture The Eggplant At Random Places Using Fork Or Knife Grill For About 20 Min Or Untill Soft Cut In Half And Spoon Out All The Pulp Into A Separare ...

PreTime
more Minutes
CookTime
a few Minutes
Yield
Some Servings

Sent by

at : October 8, 2026

Step:

  1. puncture the eggplant at random places using fork or knife.grill for about 20 min or untill soft.

  2. cut in half and spoon out all the pulp into a separare bowl...mash the plup using spoon or fork untill smooth and add tahini,lemon juice,olive oil,garlic combined well.

  3. drizzled olive oil garnish chopped parsley/corriander.serve with toasted bread or flour tortilla.enjoy:-)

Ingredients

  1. 5 eggplant big
  2. 1 fresh lemon(juice)
  3. 3 ml olive oil
  4. 7 tbsp tahini(sesame seed paste)
  5. 1 dash salt to taste
  6. 1 clove garlic minced(optional)
  7. 1 extra olive oil to drizzle
  8. 1 parsley/corriander chopped(optional)

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