Brinjal Muttabal

Recipe by
Total Time:
15-30 minutes
Serves:4
Rated : 5 Stars
5
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

Take a look at more Curries Recipes. You may also want to try Healthy Mooga Molya Ambat(Sprouted Moong in Coconut Gravy), Best Sprouted Masoor Curry, Easy Jackfruit and Chana Ghashi(Jackfuit and Gram Curry)

Rate This Recipe
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.