Mediterranean
Eggplant and Tahini (Moutabbal)
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Sign inMoutabbal (baba ghanouzh) is an eggplant and tahini dip.
Suits: Vegetarian, Vegan, Pescatarian. Allergens named in the ingredients: Sesame. Flags come from what shops, restaurants and cooks list and from the ingredient names. Always check the label. This is not medical advice.
Ingredients
- 1 large ripe eggplant (aubergine)
- 2–3 tablespoons (30–45 g) tahini
- 1–2 lemons, juiced and strained
- 2–3 cloves fresh garlic
- Salt
- Olive oil
Method
- Roast the eggplant on open flame. If your stove is electric, split the eggplant lengthwise, place face down on a cookie sheet, and bake in a hot oven on the top rack 30–45 minutes. For open flame roasting, use a fork to turn often. The skin should wrinkle and char, and flesh will shrivel and become soft. When eggplant is completely soft all over, remove to a bowl, slash once or twice to drain out bitter juice, and let rest until cool enough to handle. Some cooks suggest cooling the eggplant inside a brown paper bag.
- Cut off stem and peel away skin. Scrape flesh into bowl of food processor or blender. Add garlic, tahini, lemon juice and process. Quantities depend upon size of eggplant and your preferences–please taste frequently. Salt to taste.
- Serve at room temperature, drizzled with olive oil, and garnished with a black or green Mediterranean olive or sprigs of cilantro or parsley.