Smoky Lebanese Baba Ghanouj (Aubergine Moutabbal) - the real stuff 🔥

Name: Smoky Lebanese Baba Ghanouj (Aubergine Moutabbal) - the real stuff 🔥
Total time: 1200 s
Yield: 4 servings
Cuisine: British
Ingredients: 2 medium aubergines; Almost half cup tahini; Juice of 1 lemon; 2-3 garlic cloves, mashed/crushed; Salt to taste; Extra virgin olive oil

Linda L. @lindzi

Lebanese

If you have a gas stovetop, or a bbq that’s fuming on a sunny Sunday, I’d recommend that you make baba ghannouj this way. Unlike using the oven, this technique gives you a wonderfully moist texture and an incredibly smoky flavor.
Trust me, it's the way baba ghannouj should be made.

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Ingredients

20 minutes

4 servings

2medium aubergines
Almost half cup tahini
Juice of 1 lemon
2-3garlic cloves, mashed/crushed
Salt to taste
Topping
Extra virgin olive oil

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Steps

20 minutes

1

Poke the aubergine with a fork or a knife and place it on an open flame for around 15 minutes until very soft. Set aside to cool down so you can peel it and move to prepare the other ingredients in the meantime. Then drain the water out by squeezing (you can use a sift)
2

Crush the garlic with salt to get a very fine paste. Add it to the aubergine along with the tahini and lemon juice. Taste and adjust by adding more tahini, salt or lemon juice.
3

Using the pestle, roughly mash the ingredients until everything is combined yet you still get some chunks of aubergine. That’s the consistency we’re looking for.
4

Serve with a drizzle of olive oil on top and enjoy as a side dish with your bbq!