A dip is a wonderfully creamy eggplant dip that you will fall in love with. This delicious eggplant dip recipe is also super simple to make.
What is dipped?
A dip is a Middle Eastern eggplant dip. In the Middle East it is usually served as part of one or the other (appetizer tray). We like to include it as part of our charcuterie board for the holidays. However, a dip is so delicious that it can certainly stand alone as a dip.
There are many different spellings for this ceramic dip: dipped, dipped, dipped, seasoned, but they all refer to this roasted eggplant tahini recipe.
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Baptized against Baba Ganush
Mutabbal and another Middle Eastern dip: baba ghanoush (or baba ganoush) are both made with roasted eggplant, garlic and lemon juice. However, dipped, like the other, more familiar Middle Eastern dip, chickpeas, always contains tahini (sesame paste). And sometimes yogurt. Baba Ganush usually includes other ingredients like onions, chopped tomatoes, walnuts or pomegranate molasses.
Why are you going to love it
- This mutable recipe has Only four ingredients If not count salt and garnish.
- Despite the minimal list of ingredients, it is Smoky, creamy, delicious Dip is In amazing taste.
- Once your eggplant is roasted, the recipe Converges within minutes.
- It can be a Part of a mezuzah tray, antipasto or charcuterie, Or can be served alone with pita triangles and raw vegetables for dipping.
- This is a variable recipe Dairy-free, gluten-free and vegan.
Ingredient notes
- eggplant (Or Auvergne, its original French name) Choose heavy, smooth and shiny eggplants. They need to be strong but still give a little.
- lemon juice This recipe has the juice of one lemon. Use freshly squeezed lemon juice for best results.
- Tehina This is a sesame paste that you can usually find in a grocery store in an area where spreads and nut butters, such as peanut butter, or on the International Island. You can also order Tahini paste Online.
- Extra Virgin Olive oil This is the place to use your best Extra virgin olive oil.
- garlic
- Salt
- pomegranate seeds These are optional, for decoration.
- parsley Again, fresh parsley is optional for garnish.
How to do it
- Slice the eggplant in half lengthwise, and place it with the cut side down on a Judaica A pan lined with baking paper.
- Roast the eggplant in the oven, and finish under the broiler to get this smoky tin.
- Remove the eggplant flesh and discard the peel.
- Put all the ingredients in a bowl in a food processor.
- Beat until creamy.
Recipes tips
- In a traditional dipped recipe, the eggplant is cooked and charred whole over an open flame. If you prefer, you can do this on a grill or on a gas flame on your stove. You will need to pierce the peel of the fruit several times and turn it often.
- In many recipes, salt the eggplant and leave it to sweat in order to squeeze out excess fluids. The purpose of eggplant salting is to reduce any bitterness. However, if you avoid using ripe fruit, there should be no bitterness.
- This recipe uses a Food Processor, But you can prepare the dip by crushing everything together with a fork or a Mashed potatoes For a more plump texture. You can also use an Dipping blender.
Variations
Make it spicy Roast 1-3 chili peppers along with the eggplant, and include those with the rest of the ingredients.
Make it more creamy Add a cup of Greek yogurt, or to keep it vegan, use non-dairy yogurt or sour cream without milk.
Decorate it You can change the decoration. I used a drizzle of olive oil, some pomegranate cloves and fresh parsley. Other options for your dipped garnish are roasted pine nuts, fresh mint, sumac, cayenne pepper, black pepper or chili flakes.
Common questions
To store your eggplant dip, put it in an airtight container and keep it in the refrigerator for 2-3 days.
Yes you can freeze this recipe in an airtight container for a few months. Thaw in the refrigerator when you are ready to use it. Freezing may cause some separation, and you may need to whip it back before serving.
Yes, this dip is low in carbs and keto diet friendly.
Did you make this recipe? Please leave a Rating in comments Downstairs and tell us how it came out. Did you make any changes? We would love for you to participate and Your feedback is important!
recipe
Dipped (eggplant dip)
This delicious Middle Eastern garlic eggplant dip called Mutabbal, or Moutabal, is easy to prepare and perfect for party trays, or even as a sandwich spread.
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penis
Score
Dishes: 6
Calories: 106JNF
Component
- 1 Large eggplant 1.5 – 2 lbs
- ¼ Goblet Tehina
- 3 Garlic cloves
- 1 lemon Juice of
- ½ teaspoon Salt
- 1 tablespoon Olive oil Especially a virgin
- Pomegranate seeds, parsley, olive oil Optional for decoration
Instructions
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Preheat oven to 400 degrees and line a pan with baking paper
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Cut the eggplant in half lengthwise and place the cut halves facing down on the baking tray.
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Roast the eggplant for 20 minutes, or until soft, then place it under the broiler for another 5 minutes.
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When the eggplant is cool enough to handle, scrape the meat from the skins with a spoon.
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Put the eggplant meat together with tehini, garlic, lemon juice and salt in a food processor. Beat until the mixture is ceramic, or until you get the texture you like.
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Garnish with parsley, pomegranate seeds and olive oil.
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Serve with pita, chips or raw vegetables for dipping.
Remarks
To dip even more cream, add a cup of Greek yogurt, or to keep it vegan, use non-dairy yogurt or sour cream.
You can change the decoration. I used a drizzle of olive oil, some pomegranate cloves and fresh parsley. Other options for your dipped garnish are roasted pine nuts, fresh mint, sumac, cayenne pepper, paprika, black pepper or chili flakes.
To store your eggplant dip, put it in an airtight container and keep it in the refrigerator for 2-3 days.
You can freeze this recipe in an airtight container for several months. Thaw in the refrigerator when you are ready to use it. Freezing may cause some separation, and you may need to whip it back before serving.
diet
dose: 1P | Calories: 106JNF | Carbohydrates: 9P | protein: 3P | Oil: 8P | Saturated fat: 1P | Polyunsaturated fat: 3P | Unsaturated fat: 4P | sodium: 199Mg | potassium: 252Mg | fiber: 3P | Sugar: 3P | vitamin: 28IU | Vitamin C: 12Mg | calcium: 29Mg | iron: 1Mg
