Baba Ghanoush (Moutabal)

Updated: Jul 30

A refreshing Mediterranean dip for all occasions!

Prep and cooking times: 40 minutes

Serves up to 6 people



This wonderful mediterranean dip is so easy to make and so delicious. Perfect for your next gathering of friends of just for a simple snack! This mediterranean dip can be found in Greece, Turkey, Lebanon, Jordan, Palestine, Israel, Egypt and beyond! So easy to make and so delicious!

Ingredients

  • 3 large Aubergines (Eggplants)

  • 4 tbs Tahini Sauce

  • 4 tbs of plain greek yogurt

  • Juice of 2 Lemons

  • 6 cloves of garlic

  • Fresh Parsley

  • Za'atar

  • Olive Oil

  • Sea Salt & Pepper


Method

  1. Preheat oven to the highest setting possible.

  2. Wash the Aubergines (eggplants) and place them whole in an over dish.

  3. Place in over and roast for 30 minutes.

  4. In a food processor, mix garlic, lemon juice, yogurt and tahini. Set aside.

  5. After 30 minutes, remove aubergines from the over and place them in a seal plastic bag, allowing them to sweat for 10 minutes.

  6. Remove the aubergines from the bag and use a spoon to extract all contents from each aubergine --discarting the skins.

  7. Place the Aubergines in a cheesecloth and squeeze as much liquid as possible out of them.

  8. Add the aubergines to the tahini/garlic/lemon juice mix in the food processor and mix for 1 minute.

  9. Chop some parsley and add it to the mixture.

  10. Season with salt and pepper (to taste).

  11. Transfer dip onto a serving dish and top with za'atar, paprika and olive oil.

  12. Serve and enjoy!




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