Saturday, 19 October 2013


1 large aubergine (about 100g)
5g garlic (2-3 cloves)
60g tahini (sesame oil)
40ml water
20ml lemon juice
3g salt
40g pomegranate seeds
Chopped parsley to garnish

How to make moutabal
1. Cook the aubergine in a hot oven or on a fork over the flame of a stove. When it is well cooked through and the skin is blackened, douse with cold water, peel and chop into small pieces.

2. Mash two or three cloves of garlic to a paste with about the same volume of salt. Add the aubergine, mash to a smooth consistency and blend with the tahini and lemon juice .

3. Serve in a bowl with little olive oil on top and garnish with chopped parsley and pomegranate seeds.
Post a Comment