Eggplant Moutabal Baba Ghanouj

Tariq El-HassanCuisinier

Ingrédients

• 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

Mesures

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.

   Matériel requis:

   Four

   40 minutes
2. 2

   Remove the eggplants from the oven and let them cool.

   5 minutes
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.

   Matériel requis:

   Pilon

   Bol de mélange

   10 minutes
4. 4

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

   Matériel requis:

   Cuillère

   5 minutes
5. 5

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

   5 minutes

Faits nutritionnels

* Les informations nutritionnelles sont approximatives et leur calcul peut être influencé par le type d'ingrédient et les méthodes de culture, de stockage et de cuisson.

Caractéristiques et étiquettes diététiques