Mtabal Recipe #130919
A creamy aubergine dip, described in a French Word-A-Day newsletter that I receive.
by Sackville
55 min | 45 min prep
2 cups
- 1 large eggplant
- 1/2 cup yogurt
- 2-3 tablespoons olive oil
- 1 teaspoon cumin powder (to taste)
- 1 garlic clove, crushed
- 1/2 lemon, juice of
- 1 teaspoon sesame oil
- salt, to taste
- fresh ground black pepper, to taste
- Roast the eggplant in a hot oven until the insides are soft, about 45 minutes. You will see the eggplant start to shrivel.
- Let cool and scrape out the pulp.
- Mix the flesh in a food processor with the rest of the ingredients.
- Serve chilled with a baguette or pita bread for dipping.
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5 stars