Baba Ghannouj Dip - Mtabbal
(Grilled eggplant with tahini sauce)
2 large eggplant
¼ cup fresh lemon juice, plus more as needed
3 garlic cloves
½ cup tahini, plus more as needed
1 tsp chopped parsley (optional)
Oils and Vinegars
Extra version olive oil
Baking and Spices
¼ tsp black pepper, ground
½ tsp salt
How to make it:
Prick the eggplant with a fork in several places and place on a grill for 30 minutes or until fully soft (You can always place in the oven under 450°F wrapped with foil)
Transfer the eggplant to a plate to cool, then peel off and discard the skin.
Using a fork, mash the eggplant to a paste.
Add the tahini, the mashed garlic, the lemon juice and mix well. (if you’re adding parsley, you can mix it here as well)
Season with salt and pepper, then taste and add more tahini and/or lemon juice, if needed.
Transfer the mixture to a serving bowl and drizzle the olive oil over the top and sprinkle with the parsley, and serve at room temperature.