Moutabal

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Preheat your oven to 220°C (425°F).

   Ca. 5 min.

2. 2

   Pierce the eggplants all over with a fork and place them on a baking sheet lined with parchment paper.

   Ca. 2 min.

   Kokkens note: Piercing prevents the eggplants from bursting in the oven.

3. 3

   Roast the eggplants for 25-30 minutes, turning halfway through, until the skin is wrinkled and the flesh is completely soft.

   Ca. 30 min.

   Kokkens note: For a smokier flavor, you can char the eggplant skin directly over a gas flame before roasting.

4. 4

   Remove the eggplants from the oven and let them cool for a few minutes until they are safe to handle.

   Ca. 5 min.

5. 5

   Slice the eggplants in half lengthwise and scoop out the soft flesh into a medium bowl, discarding the skins.

   Ca. 3 min.

   Kokkens note: Don't worry about getting a few charred bits of skin in the flesh; they add to the smoky flavor.

6. 6

   Mash the eggplant flesh with a fork until it reaches your desired consistency.

   Ca. 2 min.

   Kokkens note: For a silkier, smoother dip, you can pulse the flesh in a food processor instead of mashing by hand.

7. 7

   Add the tahini, fresh lemon juice, minced garlic, and salt to the bowl with the mashed eggplant.

   Ca. 1 min.

8. 8

   Stir everything together until well combined and creamy.

   Ca. 1 min.

   Kokkens note: Taste and adjust seasoning if needed, adding more salt or lemon juice to your preference.

9. 9

   Transfer the moutabal to a shallow serving dish and create a swirl on top with the back of a spoon.

   Ca. 1 min.

10. 10

    Drizzle with the extra virgin olive oil and garnish with pomegranate seeds and chopped parsley before serving.