Moutabel

(3 votes)

1 pound eggplant, roasted, peeled
1/2 cup stock
1/2 tablespoon extra-virgin olive oil
1 tablespoon fresh lemon juice
1 tablespoon tahini paste
2 teaspoon garlic, minced
1/4 teaspoon kosher salt, to taste
1/4 teaspoon freshly ground black pepper, or to taste

1. Combine eggplant, broth, oil, lemon juice, tahini paste and garlic in a food processor. Puree until very smooth. Adjust seasoning with salt and pepper.

2. Serve immediately or store, refrigerated, in an airtight container for up to 3 days. 



Comments:

This is almost identical to baba ganoush. I like the word moutabel better though, hehehehe. I have started using chinese seedless eggplant for this dish, because they are lower in moisture and you do not have to burn your hands removing the seed clusters after roasting.
Vigen Baboghlian, Somerset NJ

This is almost identical to baba ganoush. I like the word moutabel better though, hehehehe. I have started using chinese seedless eggplant for this dish, because they are lower in moisture and you do not have to burn your hands removing the seed clusters after roasting.
Vigen Baboghlian, Somerset NJ


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