Being a huge fan of eggplants, I decided to make this classic dip today. It’s actually a Moutabbal recipe and makes for a tasty and healthy starter. I’m glad that it turned out good, except for the fact that I added too much chili and made it spicy. Luckily, I was able to adjust it with some extra yogurt and lemon juice.
Moutabbal Recipe Ingredients
200g Greek style natural yogurt
6 tbsp chopped flat leaf parsley
2 tsp chopped garlic
2 tsp ground paprika
4 medium aubergines
4 tbsp olive oil
2 tsp ground cumin
Freshly ground black pepper
Prick the aubergines all over with a fork, then put under a hot grill. Turn regularly, until the skin is black and the flesh soft. When cool enough to handle, peel, slice off their stems and roughly chop their flesh.Meanwhile, heat the oil in a saucepan and gently fry the garlic until soft and golden. Mix in the chopped aubergine, spices and seasoning and cook gently for about five minutes. Then remove from the heat and place in a blender with a dip setting. Once cool, mix in the yogurt and chopped parsley in a bowl. Transfer into a container and chill until ready to go.Serve as a dip for toasted slices of pitta bread and crunchy vegetables or as a sauce for grilled lamb or beef.
Since I wasn’t fasting today, I had the dip with some cucumbers and capsicum slices for lunch. Then, I made beef kofta wraps for dinner and I used the dip as a spread on the pita bread. So whether you choose to have it as a healthy starter with some freshly cut vegetables or as a sauce with grilled meat, this dip is a winner.
Note: If you like your food spicy, add one or two chili peppers to the mix. But don’t overdo it as I did 😊
For another vegetarian recipe go here and try this.