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Mouttabal Beitinjan – Eggplant Mouttabal

 In
DifficultyIntermediate
Yields5 Servings
Prep Time10 minsCook Time15 minsTotal Time25 mins

Ingredients

 2 Medium-sized eggplant
 ½ cup Tahini (sesame seed paste)
 1 Squeezed lemon
 2 Garlic cloves
 2 tbsp Yogurt
 ½ tsp Salt

Directions

1

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)

2

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).

3

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.

4

Check that the amount of salt and lemon juice and garlic are to your liking and add to your preference.

5

Spread on a plate and garnish with sumac, parsley, and olive oil.

Ingredients

 2 Medium-sized eggplant
 ½ cup Tahini (sesame seed paste)
 1 Squeezed lemon
 2 Garlic cloves
 2 tbsp Yogurt
 ½ tsp Salt

Directions

1

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)

2

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).

3

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.

4

Check that the amount of salt and lemon juice and garlic are to your liking and add to your preference.

5

Spread on a plate and garnish with sumac, parsley, and olive oil.

Mouttabal Beitinjan – Eggplant Mouttabal
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