Eggplant and Tahini (Moutabbal)
Moutabbal (baba ghanouzh) is an eggplant and tahini dip.
Source and licence
"Eggplant and Tahini (Moutabbal)" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Eggplant_and_Tahini_(Moutabbal), revision 4629612), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Eggplant_and_Tahini_(Moutabbal)&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4629612
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
Associated with Mediterranean by a tradition spanning countries: Mediterranean (confidence 0.6). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
Create an image with FoodStudio Made by our AI generator from your own prepaid SecondMem credits. We keep no picture from the source.
Ingredients
Method
- Roast the eggplant on open flame. If your stove is electric, split the eggplant lengthwise, place face down on a cookie sheet, and bake in a hot oven on the top rack 30–45 minutes. For open flame roasting, use a fork to turn often. The skin should wrinkle and char, and flesh will shrivel and become soft. When eggplant is completely soft all over, remove to a bowl, slash once or twice to drain out bitter juice, and let rest until cool enough to handle. Some cooks suggest cooling the eggplant inside a brown paper bag.
- Cut off stem and peel away skin. Scrape flesh into bowl of food processor or blender. Add garlic, tahini, lemon juice and process. Quantities depend upon size of eggplant and your preferences–please taste frequently. Salt to taste.
- Serve at room temperature, drizzled with olive oil, and garnished with a black or green Mediterranean olive or sprigs of cilantro or parsley.