Mutabbal - eggplant dip with tahina

Ingredients for Mutabbal - eggplant dip with tahina

Instructions for Mutabbal - eggplant dip with tahina

To prepare the Mutabbal - eggplant dip with tahina recipe, please follow these instructions:

Scrub the aubergines and put them in a very hot oven or on the grill until they look black and the meat is soft when you press your finger easily. When the aubergines are cooled, peel off the skin and put the meat in a bowl and mash with a fork. Add the whipped cream. When you have a little porridge, add tahina, cumin and lemon juice spread on a plate and sprinkle with chopped parsley and olives

Served with pita bread