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Lebanon has a few favorites amongst the vegetable group and brinjal is one of them. It is so relished that apart from being grilled and served as main course, the vegetable is also ground to a paste and converted to a delicious dip. This dip can easily be termed as an uncooked version of our baingan bharta. Off course, the brinjal is cooked but the remaining ingredients are added raw maintaining the tradition of healthy eating. Remove the tahini paste and you will get another dip called "Moutabel".
Preparation Time: 20 MinutesCooking Time: 15 Minutes Makes 11/2 cups Show me for cups
The most Helpful Favourable review
Elaborate but easy recipe. Really authentic Lebanese food!
The tahini paste imparts a wonderful flavour to the mushy brinjals, pepped up with garlic and lemon juice.
Easy simple side dish, Goes exceptionally well with most middle eastern rice and meat dishes
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