Moutabal
Ingredients
- 2 pcEggplant (aubergine) (whole)
- 2 tbspTahini (sesame paste)
- 1 pcSweet yogurt or fermented milk on a bed of fruit (plain)
- 1 pcCitrus limon (L.) Burm. f. (for juice)
- 1 pcGarlic (pressed clove)
- 3 tbspExtra virgin olive oil (for dressing)
- 1 pinchGray sea salt
- 0.5 pcPomegranate (seeds only)
Method
Smoky eggplant flesh mashed by hand, bound by velvety sesame and fresh yogurt. A thick, creamy texture punctuated by bright lemon acidity and the crunch of pomegranate seeds.
- 1
Prick the eggplants with a fork. Place them directly over a gas flame or under the oven grill at 250°C. The skin must char, turn black and brittle, while the inside becomes completely soft.
- 2
Split the eggplants in half. Scoop out the flesh with a spoon, avoiding any burnt skin pieces. Let the flesh drain in a colander for 10 minutes to remove bitter juices.
- 3
Chop the flesh with a knife or mash it roughly. Stir in the tahini, yogurt, pressed garlic, and lemon juice. Mix vigorously: the preparation should lighten in color and become smooth.
- 4
Spread the moutabal in a shallow bowl. Create a swirl with the back of a spoon, pour the olive oil generously. Sprinkle with pomegranate seeds for color and zest.
Frequently asked questions
How do you get this dish right?
- Never use a food processor, or you'll get an elastic paste. Using a fork or knife preserves the fibers.
- The draining step is crucial to prevent the moutabal from releasing water in the plate.
How long does this dish keep?
Keep for 3 days in the refrigerator in an airtight container. Do not freeze once the yogurt is added.
