Eggplant Dip - motabal al bathingan

Name: Eggplant Dip - motabal al bathingan
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 5 servings
Ingredients: 1 kg eggplant (thickly sliced lengthways ); 1/4 cup lemon juice; 1/4 cup tahini; 2 tbsp parsley (finely chopped); 1 tsp white vinegar; 3 cloves garlic (crushed with 1/2 tbsp salt)

Felicity MacLeod

Prep 30 mins30m

Cook 15 mins15m

Serves 5

In April 2011 I had a wonderful trip to Jordan and Syria, during this trip my love for eggplant dip deepen.

This recipe is a great chunky version of the dip for a great little Jordanian cookbook I found during my travels.

This dip is a great side to meats, chicken and fish (and of course pita bread)!

Tip if you prefer a smoother dip, puree the dip a little bit more

↬ Adapted from Lina Chebaro Baydoun & Nada Mosbah Halawani for Jordanian Cooking: Step by Step, page 19

Ingredients

1 kg eggplant (thickly sliced lengthways)
¼ cup lemon juice
¼ cup tahini
2 tbsps parsley (finely chopped)
1 tsp white vinegar
3 cloves garlic (crushed with ½ tbsp salt)

Instructions

Keep screen awake

1
Gill eggplants on high heat, for about on each side, when tender add eggplant to a blender.
2
Add to the blender the tahini, lemon juice, parsley and vinegar and lightly blend.
3
When add garlic and mix well, if the dip is to thick adjust mixture by adding more lemon juice.
4
Serve with pita bread and top the dip with olive oil.

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