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    Recipes » Aubergine (Eggplant) Dip - Lebanese Moutabal

    Aubergine (Eggplant) Dip - Lebanese Moutabal

    See Baba Ganoush

    moutabal eggplant dip

    charred aubergine

    peel the aubergine    aubergine with tahini

    lebanese baba ganoush
    Print

    Lebanese Baba Ganoush

    Eggplant dip made with tahini and lemon

    Course Appetizer, Side Dish, Snack
    Cuisine Lebanese
    Keyword Authentic, Eggplant, Healthy, Mezze
    Prep Time 10 minutes
    Cook Time 20 minutes
    Total Time 30 minutes
    Servings 4

    Ingredients

    • 2 large eggplant (aubergines) approx 1 kg
    • 1 lemon
    • 1 garlic clove, crushed
    • 1 tsp salt
    • 1/2 cup of tahini
    • Drizzle of extra virgin olive oil

    Instructions

    1. Char the aubergines (eggplants) on a gas hob for about fifteen minutes. Turn every few minutes until well done.

    2. Put the aubergines in a colander to drain and remove the burnt skin with a fork. Cut the tops off.
    3. Move to a bowl and beat well with a pestle. you can also use the bottom of a sturdy cup.

    4. Add the lemon, tahini, salt and garlic and mix. Adjust seasoning if necessary.
    5. Drizzle with good olive oil just before serving.

    Recipe Video

    How to make eggplant dip

    Aubergine (Eggplant) Pasta »

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    Ahlen I'm Yosra, a Lebanon born - London based foodie. Welcome to my kitchen.

    Here you'll find recipes collected from my Lebanese Mama (pictured), some regional classics and some secret family recipes.

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