Aubergine tahini dip - Moutabal or baba ghannouj

Name: Aubergine tahini dip - Moutabal or baba ghannouj
Cuisine: British
Ingredients: 1 big aubergine; 2 crushed garlic cloves (or 1 big clove); 1 lemon juiced; 1 good drizzle tahini; 1 tablespoon yogurt (optional for a creamier texture and lighter color); Salt; Pich of cumin (optional); Olive oil; slices Optional: pomegranate grains, mint, sumac, tomato

Linda L. @lindzi

Lebanese

A Lebanese appetizer that goes great with fish and bbq, or even on its own with some flat bread.

Linda L. @lindzi

Lebanese

A Lebanese appetizer that goes great with fish and bbq, or even on its own with some flat bread.

Saved

Ingredients

1big aubergine
Sauce
2crushed garlic cloves (or 1 big clove)
1lemon juiced
1good drizzle tahini
1 tablespoonyogurt (optional for a creamier texture and lighter color)
Salt
Pich of cumin (optional)
Topping
Olive oil
slicesOptional: pomegranate grains, mint, sumac, tomato

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Steps

1

Preheat the oven (180 degrees).
Poke the aubergine several times with a knife or fork so it can cook faster and its water water will evaporate
2

Place the aubergine in the oven for almost 40 minutes until the skin in semi-burnt and the inside is soft
3

In the meantime, mix the sauce ingredients (lemon juice, tahini, yogurt, salt, cumin)
4

When the aubergine in cooked, place it on a chopping board, cut in the middle and scoop out the flesh
5

Chop the flesh roughly with a big knife. Squeeze or pat dry with a kitchen roll.
You can also use a blender for a smooth texture but I prefer to do it this way.
6

Mix the flesh with the sauce that you prepared and that’s it!
7

Add a generous amount of olive oil on top and sprinkle some sumac, mint...
8

If you have a gas stove I’d HIGHLY RECOMMEND that you roast the aubergine on direct fire like in the picture. The smell and the smokey taste are just like heaven!