Eggplant Dip

Eggplant dip also known as Baba Ghanouj and Baba Ghanoush in Lebanon is a spread made by blending together eggplants and tahini. In Syria, they call it Mutabal. They are often served with pita bread. You may also serve them with sliced raw vegetables, toasts or crackers. This is a healthy side dish which can be served during breakfast, lunch or dinner and tastes so delicious. All recipes use different seasonings and here we use the basic ones. This is so simple and takes only less time to prepare. There are different variations for the recipe. The eggplant is usually grilled or roasted but we are going to prepare it by boiling. Isn't it a bit different? But I'm sure you'll like this. But do you mind reading a few tips before the preparation?

Tips:

• You can cool the eggplant easily by placing them in a bowl of cold water. This can speed up the cooling process.
• If you don't want to use a blender, you can mash the eggplants in a bowl until smooth and add it to the tahini mixture mixed separately in a different bowl.
• You may add more garlic if you like them.
• Lemon juice can also be added as a seasoning in the tahini mixture. That's just optional.
• You can also sprinkle paprika on top if desired.

Ingredients:

3 small eggplants

2 tablespoons tahini

2 tablespoons water

3 cloves garlic

A pinch of salt

1 tablespoon olive oil

Method:

1. Boil the eggplants until tender and drain off the water.

2. Keep it aside for cooling. When cooled completely, peel off the skin.

Peeled Eggplants

3. Place the eggplants, tahini, water, garlic, and salt in a blender. Blend until smooth and creamy. Check the salt and add more if needed.

4. Transfer the mixture to the serving plate. Drizzle the olive oil on top and the eggplant dip is ready to be served.

Good Luck with the preparation.