MoutabAl - Middle Eastern Eggplant Dip


What You Need:


  •  1 big eggplant baked or roasted over gas
  •  4 cloves garlic
  •  2 fresh green chili
  •  1/4 cup sesame seeds
  •  1/2 lemon juice
  •  1 teaspoon salt
  •  Dry mint leaves
  •  1 tbsp teaspoon olive oil


Steps To Make:


  • Remove skin of eggplant.
  • Blend together with garlic cloves gree chili, salt and sesame seeds
  • Add lemon juice and mix well.
  • Pour in a serving ball.
  • Pour Extra virgin olive oil
  • Sprinkle Dry mint
  • Serve with garlic naan or zatar naan.