Moutabel - Middle Eastern Eggplant Dip


 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

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.

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