Motabel Dip (Qatar)

Name: Motabel Dip (Qatar)
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 6 servings
Cuisine: Gulf States Coast
Ingredients: 3 medium eggplants; 1 tbsp olive oil; 0.333 cup tahini paste; 1 tbsp minced garlic; 4 tbsp lemon juice; 0.5 tsp coarse salt; 0.5 tsp pepper; 1 green chili pepper

Aubergine roasted in the oven, with a kick of chilli for a Gulf dip. It's finished with salt and pepper.

50 min · Serves 6 · Easy

Method

Start cooking mode

Time: Prep 10 min · Cook 40 min · 50 min total
Difficulty: easy

1
Preheat oven to 400 degrees. Place eggplant on lightly greased baking sheet. Roast for 30 minutes, or until eggplant is tender. Once roasted, remove from oven and allow to cool.
30 min
2
Once eggplants have cooled, peel the skins. They should come off fairly easily. If you are having a tough time, just scoop the eggplant from the skin with a spoon. Set aside.
3
In a food processor, combine and blend tahini, garlic, and peppers. Add in eggplant and blend well. Add in olive oil.
4
Remove from food processor and place in serving bowl. Stir in lemon juice and sprinkle with salt and pepper.
5
Serve immediately or store in the refrigerator for up to three days.