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Saturday, 10 June 2017

Moutabel (Eggplant Dip - Middle Eastern Style)



          Moutabel also called Baba Ganoush is a very popular smoky and a delicious Eggplant Dip in the Middle Eastern countries. Roasted eggplants are mixed together with tahina (sesame paste / powder), olive oil and few other seasonings to make this yummy dip. There are many versions to this particular recipe. So today I added some capsicum and tomatoes to add extra flavour to this dish. 

          It is traditionally served with Arabic Pita bread (khubz). But they also tastes great with crackers, veggie crudites, parathas, naan, roasted papads or as a sandwich spread. It is an excellent dip for appetizers / snacks as they are far healthier to any store bought sauces and ketchup. So do follow a step by step method with photos to prepare it.













  • 1 large eggplant, roasted
  • 1 tbsp. olive oil
  • 1 tsp. garlic, chopped
  • 1 capsicum, chopped finely
  • 1 tomato, chopped finely
  • salt to taste
  • 2 tbsp. sesame powder / paste
  • 1 tbsp. lime juice
  • 2 tbsp. chopped coriander / parsley leaves
  • 1-2 green chilies, chopped
  • 1/2 tsp. pepper powder
  • 1 tbsp. olive oil + some extra for garnishing






          Discard the charred skin of the roasted eggplant and mash the pulp or chop them finely. Heat oil in a pan and saute the garlic till they change colour. 

          Add the chopped capsicum and fry for 2 minutes. Then add the tomatoes and a pinch of salt and further saute for a minute more. Switch off the flame and add the mashed eggplant pulp.

          Add rest of the ingredients and mix well. Transfer to a serving dish and drizzle some extra olive oil.

           Serve as an accompaniment with crackers, veggie crudites, our very own parathas, naan, roasted papads or as a spread on sandwiches. 









                 Discard the charred skin of the roasted eggplant & mash or chop the pulp 
                 finely.




                                Heat oil in a pan and saute the garlic till they change colour. 



                               Add the chopped capsicum and fry for 2 minutes.



                Then add the tomatoes and a pinch of salt and further saute for a minute more. 
                 Switch off the flame.




                Add the mashed eggplant pulp and rest of the ingredients and mix well. Transfer
                to a serving dish and drizzle some extra olive oil.





                  Serve as an accompaniment with crackers, veggie crudites, our very own 
                  parathas, naan, roasted papads or as a spread on sandwiches. 













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