Baba Ghanoush (Moutabal)
Updated: Jul 30, 2020
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
Preheat oven to the highest setting possible.
Wash the Aubergines (eggplants) and place them whole in an over dish.
Place in over and roast for 30 minutes.
In a food processor, mix garlic, lemon juice, yogurt and tahini. Set aside.
After 30 minutes, remove aubergines from the over and place them in a seal plastic bag, allowing them to sweat for 10 minutes.
Remove the aubergines from the bag and use a spoon to extract all contents from each aubergine --discarting the skins.
Place the Aubergines in a cheesecloth and squeeze as much liquid as possible out of them.
Add the aubergines to the tahini/garlic/lemon juice mix in the food processor and mix for 1 minute.
Chop some parsley and add it to the mixture.
Season with salt and pepper (to taste).
Transfer dip onto a serving dish and top with za'atar, paprika and olive oil.
Serve and enjoy!
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