Mutabbal – Grilled Eggplant with Tahini (Sesame paste)2018-02-15
- Cuisine: Lebanese
- Course: Mezze, Side dish
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- Servings: 4
I have published earlier, on this website, a recipe named Baba Ghanouj, which is the correct Lebanese name of the grilled eggplant (aubergine) salad.
This recipe is similar but is prepared with tahini and it is called Mutabbal, wrongly known as Baba Ghanouj!
Tahini is a paste of white sesame seeds, and a staple of the Lebanese cuisine.
It is available now in most UK supermarkets.
- 2 big eggplants, left whole
- 3 cloves of garlic, mashed into a fine paste
- Juice of 1 big lemon, or to taste
- 3 tbsp of tahini
- 1 tsp of water
- Salt, to taste
- Olive oil, to drizzle on top before serving
Wash the eggplants (aubergines), pat them dry, then pierce them few times with a fork before placing them directly on an open flame, or under a grill. Keep turning them until all their skins have charred. They are cooked when they become soft to the touch.
Once cooled, cut the stems and peel the charred skins, using a paper kitchen towel to remove all the little black pieces. Do not be tempted to rinse as this will remove all the nice smoky taste. Also keep the juice that oozed from the eggplants (if needed, strain to remove the black particles).
Using a fork and a knife, cut the eggplants into small pieces (do not use a food processor!) then mash the pieces with a fork until flattened.
Now add the tahini, the garlic, the bit of water, the salt and the lemon juice. Mix well, adjust the taste if needed. Serve with a drizzle of olive oil and decorate with some fresh mint.