MOUTABEL
Yield 4 people
Number Of Ingredients 9
Steps:
- INGREDIENTS 2 eggplants ¹⁄³ cup tahini (sesame paste) 85g plain yoghurt Salt, to taste 2 tbsp lemon juice 1½ tbsp pomegranate paste (optional) TO GARNISH Paprika, sweet red peppers, parsley, pomegranate seeds or walnuts METHOD 1 Grill the eggplants or heat over an open flame so that the skin blackens and shrivels. Keep turning until the eggplants' skin is soft all over and a skewer can easily cut through the vegetables. As soon as this happens, take them off the flame and then place in a bowl filled with cold water. 2 Peel the eggplants. Discard the burnt skin and put the pulp in a strainer to ensure that the excess water is removed. (If you have time, then leave the pulp overnight.) 3 Cut the eggplants into small pieces and then pound to a rough pulp. 4 As you add the other ingredients, make sure you incorporate them one by one into the mixture. First, add the tahini, then the yoghurt. 5 Now add the lemon juice and the salt to taste. 6 Place the mixture in a dish and smooth it out. Garnish with paprika, parsley leaves and wedges of sweet red pepper, pomegranate seeds and walnuts 7 Finish off with a dash of olive oil. Just like hummus, moutabel will keep for a couple of days in the fridge.
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gwen MAlikoni
[email protected]This moutabel is a bit too salty for my taste. I think I'll use less salt next time.
indal Sardar
[email protected]This moutabel is a bit too thick for my taste. I think I'll add some more water or yogurt next time.
Jessica Deleon
[email protected]This moutabel is a bit too runny for my taste. I think I'll add some more breadcrumbs next time.
kristina Thomanek
[email protected]This moutabel is too bland for my taste. I think I'll add some more spices next time.
Pari Gull
[email protected]The tahini in this moutabel is a bit too strong for me. I think I'll use less next time.
HUBAIB MUTEBI
[email protected]This moutabel is a bit too smoky for my taste. I think I'll roast the eggplant for less time next time.
Alberto Mercado
[email protected]I'm not a huge fan of eggplant, but I really enjoyed this moutabel. It's a great way to use up leftover eggplant.
Magnel Mametja
[email protected]This moutabel is so creamy and flavorful. I could eat it every day!
NseerAhmad Khan
[email protected]I love the smoky flavor of the roasted eggplant in this moutabel. It's a great dip for pita bread or vegetables.
Ahsan Hanif
[email protected]This was my first time making moutabel and it was so easy! The instructions were clear and the dish turned out delicious.
hua Ni
[email protected]I've made this moutabel recipe several times and it always turns out great. It's a perfect appetizer or snack.
Akande Nurudeen
[email protected]Moutabel is a delicious and versatile dish that can be enjoyed as a dip, spread, or even a main course. I love the smoky flavor of the roasted eggplant and the creamy texture of the tahini. This recipe is easy to follow and produces great results.