Saturday, November 29, 2008
Moutabel (Eggplant dip)
This is a lebanese preparation, which is predominantly served as a starter(Mezze), along with hot pita bread. Also called Babaghanoush.
When I visit my parents, I always remember to order a large salad platter from a Lebanese restaurant . The platter includes Hummus, moutabel, and a lot of other yummy treats.
Most of the recipies given on the web, call for a microwave, or an oven. But since my OTG (oven-toaster-grill)is taking a vacation, I decided to seek an alternate method to make this. My mom had successfully prepared this in the microwave.
Aubergine/eggplant/Brinjal - 1 fleshy large or 4 medium sized ones (approx 250 gms)
Garlic - 1 clove
Tahina - 1 tbsp (or according to choice)
Salt - to taste
Whole Pepper - 1/2 tsp
olive oil - 3-4 tsp atleast
Lemon juice - 1 tsp
Blister the eggplants on a flame to get the smoky taste. Make sure they are blistered all over, but not burned. If so, cut off the burned portions.
Steam the aubergines so that the flesh is cooked through.
Scoop out the flesh from the aubergines.
In a blender, add the garlic, pepper,salt, lemon juice,tahina and the eggplant flesh. Just pulse twice, remove to a bowl and add the olive oil. Mix well. It is okay if the constistency is not very smooth. Just adds interest to the texture.But, ensure that the taste is blended all over. In case you want it more smooth, break up the pieces with a fork.
Sprinkle a bit of paprika and serve in a bowl.
Sorry about the bad picture!