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3 - large black shiny brinjals, cook on flame or in oven
3 tbsp - thahina
1 tbsp -
2 tbsp -
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.
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Shruti J is an experimental cook and blogger who loves to adapt new versions of old recipes.