Published in the TML Magazine Issue 13, 2021
MOUTABBAL BATENJEN (BABA GHANNOUJ)
By Cherine Yammine
http://chichoskitchen.blogspot.com/
@chichoskitchen
Ingredients
- 1 large eggplant
- 3 tbsp tahini
- 3 tbsp olive oil
- 2 tbsp lemon juice
- 1 tbsp laban
- 2 garlic cloves
- 1/2 tsp salt or more to taste
- Chopped parsley
- Pomegranate seeds for garnish
Instructions
- Using a knife, make cuts in the eggplant.
- Place the eggplant on the stove and let it cook until completely softened.
- Transfer to a bowl and cover with cling film. Leave for a few minutes so the water drains out of the eggplant.
- Meanwhile in a bowl, mix the tahini, garlic and salt, lemon juice, laban, and olive oil.
- Place the eggplants on a chopping board, and slice them in half.
- With a spoon, scoop out the eggplant.
- Chop until fine then add to the tahini mix and mix them all together.
- Spread, drizzle olive oil and garnish with pomegranate seeds and chopped parsley.
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