Motabel Dip (qatar)

Total Time: 50 mins Preparation Time: 10 mins Cook Time: 40 mins

Ingredients

• Servings: 6
• 3 medium eggplants
• 1 tablespoon olive oil
• 1/3 cup tahini paste
• 1 tablespoon minced garlic
• 4 tablespoons lemon juice
• 1/2 teaspoon coarse salt
• 1/2 teaspoon pepper, depending on taste
• 1 -3 green chili pepper (depending on taste)

Recipe

• 1 preheat oven to 400 degrees. place eggplant on lightly greased baking sheet. roast for 30 minutes, or until eggplant is tender. once roasted, remove from oven and allow to cool.
• 2 once eggplants have cooled, peel the skins. they should come off fairly easily. if you are having a tough time, just scoop the eggplant from the skin with a spoon. set aside.
• 3 in a food processor, combine and blend tahini, garlic, and peppers. add in eggplant and blend well. add in olive oil.
• 4 remove from food processor and place in serving bowl. stir in lemon juice and sprinkle with salt and pepper.
• 5 serve immediately or store in the refrigerator for up to three days.