Motabel/Qatari Eggplant Dip ~~ Qatari Cuisine

Q, this alphabetical letter dont have many options when its comes to a country's name. For this month's long blogging marathon, we marathoners are running Around the world in 30days as theme starting with alphabets. After the alphabet 'P', today we are landing to Qatar, this country and its cuisine is not that much familiar for me,i just travelled twice in Qatar airways  and have seen their airport. Apart from it, this Country is quite unknown for me,but for my surprise their foods are very much known as the most important influence on Qatar's food came with the arrival of other Arab people as Levantine (also known as Lebanese) cuisine arrived. This brought hummus, tabbouleh, and spices that are now common in Qatar and throughout much of the Middle East.The region also changed its food due to the influence from others who came and went with the trade moving to and from the Persian Gulf. The Persians, Indians, and even the Europeans arrived with new ingredients and ideas that changed the cuisine. This led to the greater prevalence of rice in the dishes and again new spices and ingredients arrived in greater numbers.

In the modern age foods from abroad have been introduced to Qatar, but none have truly changed the traditional foods. Most traditional dishes remain the same, but ethnic foods are now more common and available, including Chinese, Indian, Filipino, Italian, and American foods. These foods are growing in popularity partially due to the fact that people from these countries live and work in Qatar and partially due to the fact that the locals also enjoy these foreign foods on occasion.

Hummus, rice,tabbouleh,Falafel, Kebab, Machbous, Motabel are mainly cooked and eaten by Qatari peoples. Desserts like Om ali (bread pudding), Mehalabiya(pistachio pudding),Eash Asaraya(a cheesecake) are famous in Qatar. Coming to today's post  Motabel, a dip made with eggplant, tahini which ressembles almost like younger sister of Baba ganoush.This dip is a vegan dip which can be enjoyed thoroughly with anything. Just cooking the eggplants takes time,else this dip is very quick to prepare. Tahini, the sesame paste is a must in this dip, which gives a subtle flavor and aroma to this eggplant dip. We had this eggplant dip with pita chips and loved it.

Tahini paste: dry roast 1 cup of the sesame seeds and grind as fine paste by adding 2tablespoons of olive oil. Tahini paste is ready to use.

Recipe source: Food.com
3nos Medium eggplants
1tbsp Olive oil
1/3cup Tahini paste
1tbsp Minced garlic
4tbsps Lemon juice
1/2tsp Salt
1/2tsp Pepper powder
3nos Green chillies

Preheat oven to 400 degrees.

Place eggplant on lightly greased baking sheet. Roast for 30 minutes, or until eggplant is tender. Once roasted, remove from oven and allow to cool.

Peel the skins of the eggplants, keep aside.

In a food processor, combine and blend tahini, garlic,salt and green chillies.

Add in eggplant and blend well,add in olive oil.

Remove from food processor and place in serving bowl.

Stir in lemon juice and sprinkle the pepper powder

Serve immediately or store in the refrigerator for upto three days.

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