Recipes
Mutabal (Aubergines with Tahini)
June - 1 - 2017
4
Preparation: -
Cooking: 20
Recipe by, Maisaa Miqdadi - Food blogger, Founder of Let's Talk Food
4
Preparation: -
Cooking: 20
Ingredients
- 2 large eggplants
- 4 Tbsp. tahini
- ½ cup yogurt (you may need more)
- 3 garlic cloves
- ¼ cup lemon juice Finely chopped
- hot peppers
- Salt
- Olive oil,
- parsley,
- pomegranate seeds and pine nuts to garnish
Method
- Poke the eggplants with a fork in several places, cover with a foil paper and place them directly on an open medium flame, keep turning them on all sides until they collapse and become very tender.
- Remove them and set aside to cool
- It is possible to grill them in the oven but they do not acquire the smoky flavor that makes this dish special.
- Once cooled enough, peel them, then mash the pulp with a fork, you want the mixture to be smooth but still retaining some of the eggplants texture.
- You can use a food processor but take care not to make it too smooth; this dish supposed to be rustic, slightly chunky dip.
- In a small bowl mix the tahini, lemon juice, yoghurt and garlic (hot green pepper optional).
- Add to the eggplants, combine well, and add salt and hot pepper to taste.
- Spread it into your serving dish garnished with parsley, pomegranate seeds, pine nuts drizzled with virgin olive oil
