This recipe for Lebanese Mtabbal is perfect for an appetizer or side to a meal.
Mtabbal or Baba Ghanoush
- 2 medium eggplants
- ¼ cup tahineh (sesame seed paste)
- ¼ cup lemon juice
- 3 cloves peeled garlic peeled
- 1 teaspoon salt
- Olive oil
- Fresh mint optional
- 2 tablespoons finely chopped fresh parsley optional
Bake the pierced eggplants in the oven for 30-40 minutes at about 350°.
Cool under cold water (this step will make your final dish have a white colour, instead of yellow).
Remove and skin and the tough top.
Blend the eggplants, the tahineh, the lemon juice, the garilc, and the salt in a food processor until smooth.
Garnish with olive oil and parsley and mint.
Serve with Lebanese (pita) bread.