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Mtabbal or Baba Ghanoush
Ingredients
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
Instructions
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.