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Mütebbel (Eggplant Dip with Tahini)

Name: Mütebbel (Eggplant Dip with Tahini)
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 7 servings
Ingredients: 5 adet Eggplants; 4 yk Yogurt; 2 yk Tahini; 1 adet Juice of 1/2 lemon; 2 adet Garlic cloves; 1 tk Salt to taste; 1 tk Ground cumin; 1 tk Black pepper; 2 yk Olive oil; 1 yk Sesame seeds; 1 yk Walnuts (optional)

A light dip blending roasted eggplant with yogurt, tahini, and garlic in a few simple steps.

İyi Bir YemekCommunity Writer

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Editorial Kitchen Archive

Prep10 min

Cook30 min

DifficultyEasy

ServingsServes 7

Energy-

Ingredients

Scale:7servings

Ingredients

Eggplants

Yogurt

Tahini

Juice of 1/2 lemon

Garlic cloves

Salt to taste

Ground cumin

Black pepper

Olive oil

Sesame seeds

Walnuts (optional)

Step-by-Step Method

3-step method

Roast the eggplants

Wash and pat dry the eggplants. Roast at 200°C for about 30 minutes until soft. Transfer to a sealed bag and let rest for 10 minutes.

Combine the ingredients

Peel and chop the roasted eggplants. In a bowl, add yogurt, tahini, lemon juice, crushed garlic, salt, cumin, and pepper. Mash and mix until smooth.

Serve

Transfer the dip to a serving plate. Drizzle olive oil on top and sprinkle with sesame seeds and walnuts if desired.

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