This was one of the first Arabic dishes that I tasted on one of the middle eastern flights and WOW did it turn out to become one of my all time favourites! Simple as it can get with all textures needed to keep you wanting for more.
Moutabel sis made from smoked or boiled brinjals, mixed with virgin olive oil and other seasonings.
It can also be used as a dip.
Moutabel sis made from smoked or boiled brinjals, mixed with virgin olive oil and other seasonings.
It can also be used as a dip.
PREP TIME TOTAL TIME SERVINGS | 20 - 25 Minutes 35 - 40 Minutes 2 portions |
INGREDIENTS Eggplant Green Chilly Olive Oil Tahini Paste * Garlic Cloves Lemon Juice Salt Pepper | QUANTITY 1 large 1/2 - 1 2 tbsp 1/2 cup 2 - 3 cloves 2 tbsp 1/2 tsp 1/4 tsp |
For garnish (any of the below can be used)
Paprika
Sweet red peppers
Parsley
Pomegranate seeds
Walnuts
Mint
Paprika
Sweet red peppers
Parsley
Pomegranate seeds
Walnuts
Mint
* TAHINI Prep Time Cook Time Yield | 5 minutes 10 minutes 4 cups |
INGREDIENTS Sesame Seeds Olive Oil or Vegetable Oil | QUANTITY 5 cups 1 1/2 cups |
Preparation:
Preheat oven to 350. Toast sesame seeds for 5-10 minutes, tossing the seeds frequently with a spatula. Do not allow to brown. Cool for 20 minutes.
Pour sesame seeds into food processor and add oil. Blend for 2 minutes. Check for consistency. The goal is a thick, yet pourable texture. Add more oil and blend until desired consistency.
Storing Tahini It should be stored in the refrigerator in a tightly closed container for a maximum of 3 months.
RECIPE
Roast the brinjal on the gas (like we do for baingan ka bharta), till it is well cooked.
After it has cooled, the skin should peel off easily, incase it doesnt, then the brinjal fresh can be scooped out with a spoon.
Mash it well, or roughly grind it.
In a mixie, grind the garlic, green chillies and basil leaves (if available).
Add the garlic mixture to the roasted brinjal and stir well, transfer to the serving dish.
With a fork, mash in tahini, lemon juice and salt.
Garnish with mint and olive oil.
Preheat oven to 350. Toast sesame seeds for 5-10 minutes, tossing the seeds frequently with a spatula. Do not allow to brown. Cool for 20 minutes.
Pour sesame seeds into food processor and add oil. Blend for 2 minutes. Check for consistency. The goal is a thick, yet pourable texture. Add more oil and blend until desired consistency.
Storing Tahini It should be stored in the refrigerator in a tightly closed container for a maximum of 3 months.
RECIPE
Roast the brinjal on the gas (like we do for baingan ka bharta), till it is well cooked.
After it has cooled, the skin should peel off easily, incase it doesnt, then the brinjal fresh can be scooped out with a spoon.
Mash it well, or roughly grind it.
In a mixie, grind the garlic, green chillies and basil leaves (if available).
Add the garlic mixture to the roasted brinjal and stir well, transfer to the serving dish.
With a fork, mash in tahini, lemon juice and salt.
Garnish with mint and olive oil.