Mouttabal Beitinjan – Eggplant Mouttabal
Ingredients
Directions
Poke holes in the eggplant before placing it on an oven top for about ½ hour, if you have an electric hub poke some holes in the eggplant and let it roast in the oven, (oven top is preferable as it gives it a smokier taste)
Allow eggplant to rest for 10-15 minutes, slowly peel using your hands, make sure to keep the top brownish part (with the smoky flavor) Remove the stem and chop with your knife (do not use a fork as it will be too runny).
In a separate bowl mix the juice of 1 lemon, 2-mashed garlic cloves ½ teaspoon salt, ½ cup of tahini and watch it thicken, to loosen the paste add 3 tablespoons yogurt.
Check that the amount of salt and lemon juice and garlic are to your liking and add to your preference.
Spread on a plate and garnish with sumac, parsley, and olive oil.
Ingredients
Directions
Poke holes in the eggplant before placing it on an oven top for about ½ hour, if you have an electric hub poke some holes in the eggplant and let it roast in the oven, (oven top is preferable as it gives it a smokier taste)
Allow eggplant to rest for 10-15 minutes, slowly peel using your hands, make sure to keep the top brownish part (with the smoky flavor) Remove the stem and chop with your knife (do not use a fork as it will be too runny).
In a separate bowl mix the juice of 1 lemon, 2-mashed garlic cloves ½ teaspoon salt, ½ cup of tahini and watch it thicken, to loosen the paste add 3 tablespoons yogurt.
Check that the amount of salt and lemon juice and garlic are to your liking and add to your preference.
Spread on a plate and garnish with sumac, parsley, and olive oil.
Beit Sitti was awarded the certificate of excellence for being rated 5 out of 5 and ranked number 1 on Trip Advisor for three consecutive years in Amman, Jordan
