Aubergine Dip with Crispy Bread | Mutabal Recipe

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Aubergine Dip with Crispy Bread | Mutabal Recipe

This delectable Middle Eastern dish Mutabal is flavored with tahini (sesame seeds paste), which gives it a subtle hint of spice.


SERVES:                  6



Aubergine Dip with Crispy Bread | Mutabal Recipe


2 small aubergines

1 garlic clove, crushed

4 tbsp tahini (sesame seeds paste)

½ lemon juice

¼ cup ground almond

½ tsp cumin seeds

2 tbsp fresh mint leaves

2 tbsp olive oil

Salt to taste

Black pepper to taste


Lebanese Flatbread


4 pita breads

3 tbsp fresh thyme leaves, chopped

3 tbsp toasted sesame seeds

3 tbsp poppy seeds

2/3 cup olive oil



Preparation Method:

Aubergine Dip with Crispy Bread | Mutabal Recipe


Start making the Lebanese flatbread. Split the pita breads through the middle and carefully open them out. Mix the sesame seed, poppy seeds and chopped thyme in a mortar. Crush them lightly with a pestle to release the flavor.


Stir in olive oil. Spread the mixture lightly over the cut sides of pita bread. Grill until golden brown and crisp. When completely cool, break into pieces and set aside.


Grill the aubergines, turning them frequently until the skin is blackened and blistered. Remove the skin, chop the flesh roughly and leave to drain in a colander. Wait for 30 minutes, then squeeze out as much as possible liquid from the aubergines.


Place the flash in blender or food processor. Add garlic, almonds, tahini, lemon juice and cumin. Season with salt and black pepper and process to a smooth paste. Chop half the mint and stir in.


Spoon into a bowl, scatter the remaining mint leaves on top and drizzle with olive oil.


Serve Aubergine Dip or Mutabal with the Lebanese flatbread.

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