Eggplant Moutabal Baba Ghanouj

Tariq El-HassanChef

Ingredients

• 2 large eggplants, dark purple
  2 pieces
• 3 cups of yogurt
  3 cups
• 3 cloves of garlic, minced
  3 cloves
• 4 teaspoons of olive oil
  4 teaspoons
• Salt to taste
  0
• 1 teaspoon of dried mint
  1 teaspoon
• Fresh mint for garnish or parsley
  0

Steps

1. 1

   Wash the eggplants thoroughly, then cut them in half. Wrap the eggplants in aluminum foil and place them in the oven for 40 minutes until cooked.

   Required Tools:

   Oven

   40 min
2. 2

   Remove the eggplants from the oven and let them cool.

   5 min
3. 3

   Scoop out the flesh of the eggplants with a spoon, place it in a bowl, and mash it with a pestle until smooth. Add the dried mint, salt, and minced garlic, and refrigerate for 10 minutes.

   Required Tools:

   Pestle

   Mixing Bowl

   10 min
4. 4

   Remove the bowl from the refrigerator, add the yogurt, and mix well with a spoon.

   Required Tools:

   Spoon

   5 min
5. 5

   Pour the moutabal into a dish, drizzle with olive oil, garnish with mint leaves, and serve cold.

   5 min

Nutrition Facts

* Nutritional values are approximate and calculations may be affected by ingredient type, farming, storage, and cooking methods.

Dietary Features & Tags