Aubergine tahini dip - Moutabal or baba ghannouj
A Lebanese appetizer that goes great with fish and bbq, or even on its own with some flat bread.
Aubergine tahini dip - Moutabal or baba ghannouj
A Lebanese appetizer that goes great with fish and bbq, or even on its own with some flat bread.
Cooking Instructions
- 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!
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