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    Home » Recipes » Appetizer

    Jordanian Mouttabal (Smoky Eggplant Dip)

    February 25, 2016 By Darlene at International Cuisine

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    Jordanian Mouttabal is a lovely smoky eggplant dip that is excellent with Jordanian Shrak bread.  A wonderful starter for our Jordanian feast however it would be just a delicious for any occasion.  Eggplant is  a low calorie vegetable that when cooked properly is super!  This is very similar to baba-ganoush but the eggplant is cooked right on the burner making a excellent smoky flavor to the flesh.   You will love this dip!

    Jordanian mouttabal

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    2.88 from 8 votes

    Jordanian Mouttabal (Smoky Eggplant Dip)

    Course Appetizer
    Cuisine Jordanian
    Prep Time 10 minutes minutes
    Cook Time 30 minutes minutes
    Total Time 40 minutes minutes
    Servings 4
    Author International Cuisine

    Ingredients

    • 1 medium sized eggplant
    • ½ cup tahini paste
    • Juice of 1 large lemon
    • 2 garlic cloves mashed
    • 2 tablespoons of salted yogurt
    • Salt to taste
    • Olive oil to drizzle

    Instructions

    • Roast the eggplant on a gas top range or BBQ for about ½ hour, turning frequently.
    • Allow eggplant to rest for 10-15 minutes, then run it under cold water from a sink and slowly peel using your hands.
    • Remove the stem and place the flesh into a bowl. Run a knife through the flesh to separate it, add the lemon juice, 2-mashed garlic cloves, salt, ½ cup of tahini and 2 tablespoons yogurt.
    • Mash the mixture using a spoon or a mortar and pestle and mix well.
    • Spread on a plate and garnish a light drizzle of olive oil.
    • Serve with shrak, a Jordanian flat bread

     

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    740 shares
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    Filed Under: Appetizer, Jordan, Recipes

    2.88 from 8 votes (8 ratings without comment)

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