Ingredients
-
1
Large Eggplant
-
40g
Tahini
-
75g
Low-fat Greek yogurt
-
20ml
Olive Oil
-
10ml
Lemon juice
-
1 pinch
Parsley
optional -
2
Garlic cloves
-
Salt & Pepper
Directions
Discover the mythical recipe of Lebanese Moutabal. The Moutabal is a persian roasted eggplant dip, like a baba ganoush with a little Greek yogurt.
You can make this mediterranean smoked eggplant dip recipe in a blender or with a fork for a thicker texture.
Also discover Kashke Bademjan, an Iranian style eggplant caviar.
Enjoy your meal! 🙂
Steps
|
1
Done
|
Cooking eggplantPreheat your oven to 220°C. Cut your eggplant lengthwise and score the flesh with a knife. Place your eggplant pieces on parchment paper, brush them with olive oil and add a little salt. Bake your eggplants for about 25 minutes at 220C°. |
|
2
Done
|
Empty the fleshWhen your eggplant is cooked, remove it from the oven and scoop it out with a tablespoon. Set aside. |
|
3
Done
|
Preparation of the Eggplant DipIn a blender or mortar, add the eggplant flesh, your peeled garlic cloves, lemon juice, tahini, Greek yogurt, a pinch of parsley, a little salt and pepper. You can also make this mixture by crushing with the back of a fork if you prefer a thicker Moutabal. |
|
4
Done
|
Enjoy your homemade Lebanese MoutabalReserve your Smoked Eggplant Dip in the refrigerator for a few hours before serving. Serve it with a few mint leaves, vine thorns, a little olive oil and a delicious pita bread. Enjoy your meal :) ! |
