MOUTABBAL BATENJEN (BABA GHANNOUJ)

By Cherine Yammine
http://chichoskitchen.blogspot.com/
@chichoskitchen

Published in the TML Magazine Issue 13, 2021

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
  1. Using a knife, make cuts in the eggplant.
  2. Place the eggplant on the stove and let it cook until completely softened.
  3. Transfer to a bowl and cover with cling film. Leave for a few minutes so the water drains out of the eggplant.
  4. Meanwhile in a bowl, mix the tahini, garlic and salt, lemon juice, laban, and olive oil.
  5. Place the eggplants on a chopping board, and slice them in half.
  6. With a spoon, scoop out the eggplant.
  7. Chop until fine then add to the tahini mix and mix them all together.
  8. Spread, drizzle olive oil and garnish with pomegranate seeds and chopped parsley.

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