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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Arnold H. JOSEPH
[email protected]This moutabel is the perfect addition to any mezze platter. It's sure to be a crowd-pleaser.
Kainat Iqra
[email protected]I'm so glad I found this recipe. It's the perfect way to use up leftover eggplant.
Adam Rocheleau
[email protected]This is a must-try recipe for any eggplant lover. It's smoky, creamy, and absolutely delicious.
Abdulazeez Habeebulahi
[email protected]I love making this moutabel. It's so easy to make and it always turns out great.
Kismat Thapa
[email protected]This is the perfect appetizer or snack. It's light and flavorful, and it's sure to please everyone.
Ganpat Singh Rathore
[email protected]I made this moutabel for a party and it was a huge hit. Everyone loved it!
Pak Gaming
[email protected]5 stars! This moutabel is absolutely delicious. I highly recommend it.
Fateh Jan
[email protected]This recipe is a keeper! I will definitely be making this moutabel again and again.
Radha Dhungel
[email protected]I love how versatile this moutabel is. I've used it as a dip, a spread, and even a sauce for grilled chicken. It's always delicious.
jaymee Howard
[email protected]This is the best moutabel recipe I've ever tried. It's so easy to make and it always turns out perfectly.
Bella Jones
[email protected]I'm not a huge fan of eggplant, but I really enjoyed this moutabel. The flavors are so well-balanced and the texture is perfect.
Gary Newman
[email protected]This recipe is a bit time-consuming, but it's definitely worth the effort. The end result is a delicious and impressive dip that's perfect for any occasion.
Rehman Rehman Ali
[email protected]I love the addition of pomegranate seeds. They add a pop of color and a bit of sweetness to the dip.
William Saye
[email protected]This moutabel is so creamy and smooth. The tahini really adds a luxurious texture and flavor to the dip.
Armando Flores
[email protected]I've made this recipe several times now and it's always a hit! My friends and family love the unique smoky flavor of the eggplant.
Estelle Domat
[email protected]I love that this recipe uses roasted eggplant instead of fried. It makes the moutabel much healthier and lighter, while still maintaining its delicious flavor.
Asia Imran
[email protected]Moutabel is an incredibly flavorful and versatile dip that can be enjoyed as an appetizer, spread, or even a main course. The smoky eggplant flavor pairs perfectly with the tangy lemon and creamy tahini. I highly recommend trying this recipe!