Eggplant mutabbal- a smokey, creamy and garlicky dip to have with fish and grills. It’s vegan and so light and quick to make. Do you love it? And what do you call it? Mutabbal or baba ghannouj?
Baba Mutabbal (or Baba Ghannouj)
Prep time:
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- Ingredients
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BY YASMINE IDRISS
Eggplant mutabbal- a smokey, creamy and garlicky dip to have with fish and grills. It’s vegan and so light and quick to make. Do you love it? And what do you call it? Mutabbal or baba ghannouj?
Ingredients
- 3 large eggplants
- 2-3 tbsp tahini paste
- 2 garlic cloves, crushed
- Salt, to taste
- Olive oil, for serving
- Pomegranate seeds, for garnish
- Lemon juice (optional)
Method
- 1)
Grill the eggplants over an open flame, turning occasionally until the skin is charred and the flesh is soft (about 15-20 minutes).
- 2)
Peel the eggplants while still warm, discarding the charred skin. Mash roughly the flesh in a bowl.
- 3)
Mix in the tahini, crushed garlic, and salt. If using, add a squeeze of lemon juice. Stir well until smooth.
- 4)
Transfer to a serving dish, drizzle with olive oil, and garnish with pomegranate seeds.
- 5)
Serve with pita bread and grills.