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Motabel
Qatari eggplant dip
3 eggplants
1 TBS olive oil
1/3 C Tahini
1 TBS garlic, minced
2 green chili peppers, chopped
4 TBS lemon juice
Salt & black pepper to taste
Preheat oven to 400-degrees F. Place eggplants on lightly greased baking sheet; roast for about thirty minutes or until eggplants are tender. Remove from oven and allow to cool. Once eggplants have cooled, peel off the skins, chop and set aside. In a blender or food processor, combine and blend the Tahini, minced garlic and chopped chili peppers. Add in chopped eggplant; blend well. Add in olive oil. Spoon mixture into a serving bowl. Stir in lemon juice and sprinkle with salt and black pepper to taste. Serve at once or store in the refrigerator for up to three days.
Suggestions: Serve with flatbread or pita chips, or use as a dip for fresh vegetables.
Similar recipes:
Baba Ghanoush (eggplant dip)
Badenjan Kashk (Iranian eggplant dip)
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