Brinjal Muttabal

Recipe by
Total Time:
15-30 minutes
Serves:4
Rated 5 based on 100 votes
5
Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

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5

Ingredients

  • 3 - large black shiny brinjals, cook on flame or in oven
  • 3 tbsp - thahina
  • 1 tbsp - Olive oil
  • 2 tbsp - Lime juice
  • 3 flakes/seeds/cloves - garlic, smashed
  • 1 tsp - salt, for taste
  • 3 - medium green chillies, remove stem and crush into a paste

How to Make Brinjal Muttabal

  • Make 2 or 3 slits in each brinjal. Cook over charcoal, under a hot grill or in an oven, until the skin turns black and the flesh feels soft when poked with a finger.
  • When cool enough to handle, peel the aubergines, scraping off and reserving any flesh that comes away with the skin.
  • Put the flesh in a large bowl and mash with a fork.
  • Add the garlic and salt and continue to mash or pound the mixture, until it is reduced to a pulp.
  • Add the tahina paste, lemon juice and chilli paste. Stir thoroughly.
  • Spoon the mixture on to a large plate, smooth it over with the back of a spoon and sprinkle cumin.
  • Dribble the olive oil over the top and garnish, with the chopped coriander leaves or parsley and black olives.