Moutabbal (Aubergine dip or Baba Ghannoush) (Rana Chahine)
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To Cook (Serves 4, 1 hours 20 mins)
- 3 large aubergines
- 2 cloves garlic
- juice of 1-2 lemons
- 3 tablespoons of Tahini
- salt
- Prick aubergines with a knife all around.
- Put under the grill for 40-50 minutes turning halfway.
- Leave them to cool then peel them.
- Using a pestle, put the cloves of garlic into a large glass bowl with a wise bass and crush the cloves of garlic.
- Add the aubergines and crush them too.
- Add the lemon juice and salt and tahini and keep mushing everything together (using the pestle) until no more chunks of aubergine or seeds can be seen and a smooth paste-like consistency is formed. This process can take up to 5 minutes.
- Serve topped with a handful of chopped flat-leaf parsley, olive oil and a sprinkling of paprika or chili powder if desired.
Notes
- It is handy to grill the aubergines the night before and then leave out to cool until the following morning. The aubergines can also be frozen once grilled and used on another day. However never freeze the dip once completely made.