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

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.

Appetizer:

Baba Ghannouj Dip

           30 min               Easy                6

By Rama Atiya