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Eggplant Dip M’tabbal

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Eggplant Dip M’tabbal

The perfect eggplant dip m’tabbal recipe with a picture and simple step-by-step instructions.

  • 2 piece Eggplant fresh
  • 1 tablespoon Tahine sesame paste
  • 150 g Yogurt
  • 1 piece Lemon
  • 2 piece Garlic
  • 4 tablespoon Olive oil
  • 1 pinch Salt
  • 1 Knife point Ground coriander
  • 1 Knife point Ground cumin
  1. Cut the eggplant into thick slices, brush with oil and place on a baking sheet, cook at 180 ° C until the pulp is cooked. Squeeze lemon
  2. Remove the skin from the cooked aubergines and puree. Add the tahini, salt, lemon juice and spices. Mix yogurt with garlic and fold in last. Decorate with olives and paprika powder,
  3. Keep cold Tip: If the dip is prepared the day before, do not fold in the yogurt-garlic mixture until the day of serving.
Dinner
European
eggplant dip m’tabbal

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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