31 August 2014

Baba Ghanoush (Moutabbal)

Ingredients (2 servings):
  • 2 middle sized eggplants (aubergines),
  • 3 tbsp tahini,
  • 3 cloves of garlic,
  • 2 tbsp extra virgin olive oil,
  • 1 tbsp of lemon juice,
  • a pinch of salt,
  • additional ingredients:
  • to try:
    • walnuts
    • pomegranate molasses 
  1. Pre-heat the oven to 220°C, line the baking sheet with parchment paper or aluminium foil.
  2. Prick each eggplant with a fork several times and roast in the oven for 20--30 minutes while turning each 10 minutes; the eggplants should lose their shape (in my Remoska, it took ~1 hour without pre-heating). The skin should be burnt a bit.
  3. Let the eggplants cool a little, scoop the pulp out, discard the skin, and let the pulp drain in a colander (at least 1 hour is recommended).
  4. Mix all ingredients in a food processor.
Note: call the dish as you like, the name differs according to the region.


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