Eggplant Dip (Mtabbal)

Eggplant Dip (Mtabbal) is a delightful Middle Eastern appetizer treasured for its rich smoky flavor and smooth creamy texture. This dish combines roasted eggplant with tahini, garlic, lemon juice, and olive oil, making it a flavorful option for spreading on pita bread or serving as a side dish. Charring the eggplant is key to achieving the signature smokiness that defines this dip. It offers an inviting blend of tastes suitable for any occasion, presenting a healthy snack or a charming starter to any meal.

Ingredients

• 2 medium eggplants
• 1/4 cup tahini
• 2 cloves garlic, minced
• 2 tablespoons lemon juice
• 2 tablespoons olive oil

Instructions

1. Preheat the oven to 400°F (200°C).
2. Poke the eggplants with a fork and place them on a baking sheet. Roast for 30-40 minutes until the skin is charred and the flesh is soft.
3. Let the eggplants cool, then peel off the skin and place the flesh in a colander to drain excess liquid.
4. In a food processor, combine the eggplant flesh, tahini, garlic, lemon juice, and olive oil. Blend until smooth.
5. Refrigerate for at least 1 hour before serving to allow flavors to meld.
6. Serve the eggplant dip with pita bread or fresh vegetables.

Keywords: Middle Eastern, Creamy, Smoky, Garlic, Lemon

Spice Rack:

Save This Recipe

---

Chopped is powered by people alongside Cookie, our AI sous-chef. Every cook and kitchen is unique, so be sure to check seasoning, temperature, and cook time as you go. Consult packaging for dietary information and always follow food safety guidelines.

---