Baba Ghannouj Dip - Mtabbal
(Grilled eggplant with tahini sauce)
Ingredients:
Produce
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
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How to make it:
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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)
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Transfer the eggplant to a plate to cool, then peel off and discard the skin.
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Using a fork, mash the eggplant to a paste.
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Add the tahini, the mashed garlic, the lemon juice and mix well. (if you’re adding parsley, you can mix it here as well)
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Season with salt and pepper, then taste and add more tahini and/or lemon juice, if needed.
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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.
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