Moutabal
Ingredients
- 3 large eggplants
- 3 tbsp tahini paste
- 1 tbsp walnuts, finely ground
- 1 tbsp almonds, finely ground (optional)
- 1 tsp mint, finely chopped
- 1 tbsp parsley, finely chopped
- 2 tbsp olive oil
- 1 tbsp pomegranate molasses
- ½ tsp chilli powder, (optional)
- 1 lemon, juiced
- salt
- freshly ground black pepper
Instructions
- Place each eggplant directly on the burner on high flame using a pair of tongs; turn every 5 to 7 minutes until the entire surface is charred. Alternatively, preheat the oven at 250°C, prick the eggplants with a fork, place on a baking sheet and roast in the oven for about 40minutes.
- Once the eggplant has cooked, remove and discard the charred skin. Place the flesh from the eggplants in a large mixing bowl and mash with a fork until smooth. Add the tahini paste, ground walnuts, ground almonds, mint, parsley, olive oil, pomegranate molasses, chilli powder, lemon juice, salt and pepper, and mix the ingredients together. Adjust seasoning and the lemon juice, salt and pepper. Serve with a drizzle of olive oil.