Pureed Eggplant Dip Recipe
Pureed Eggplant Dip is a delicious side dish recipe that is simply easy-to-prepare. Once you have this Pureed Eggplant Dip recipe, I am sure you will always crave for it.
Ingredients
2 eggplants, each weighing about 1 pound
1/3 to 1/2 cup fresh lemon juice, to taste
1 cup (8 ounces) sesame tahini
1 cup (8 ounces) plain yogurt
2 large garlic cloves, minced
1 1/2 teaspoons salt
Freshly ground black pepper, to taste
Garnish:
2 tablespoons toasted sesame seeds
Directions
If you are using a gas stove, grill the eggplants over a low gas flame, turning them slowly until they soften substantially, begin to collapse, and all their skin is crisped and charred, about 15 minutes.
If you are using an electric oven, place the eggplants on a baking sheet and position them 5 to 6 inches below the broiling element.
Broil with oven door ajar 15 to 25 minutes, turning frequently until eggplants collapse and are evenly charred.
Remove and cool.
When eggplants are cool, cut or tear off and throw out the charred skins.
Place the softened eggplant meat in a blender, food processor, or large bowl.
Add the remaining ingredients.
Mash or puree well, until a smooth, fairly firm eggplant dip results.
Transfer the completed Mutabal dip to a serving dish.
Chill well before serving garnished with toasted sesame seeds, surrounded by pieces of pita bread.
If you are using an electric oven, place the eggplants on a baking sheet and position them 5 to 6 inches below the broiling element.
Broil with oven door ajar 15 to 25 minutes, turning frequently until eggplants collapse and are evenly charred.
Remove and cool.
When eggplants are cool, cut or tear off and throw out the charred skins.
Place the softened eggplant meat in a blender, food processor, or large bowl.
Add the remaining ingredients.
Mash or puree well, until a smooth, fairly firm eggplant dip results.
Transfer the completed Mutabal dip to a serving dish.
Chill well before serving garnished with toasted sesame seeds, surrounded by pieces of pita bread.
