A silky, deeply smoky eggplant purée, brightened with lemon, garlic and sesame cream. Serve chilled or at room temperature with warm pita bread.
Ingredients
- 3 pieces purple eggplants
- 80 g white tahini
- 45 ml lemon juice
- 1 clove garlic
- 3 tbsp extra-virgin olive oil
- to taste fine salt
- 30 ml cold water
- 0.25 bunches flat-leaf parsley
- 1 tsp sumac
- 4 pieces pita bread
Method
- Prick the eggplants and char them directly over a gas flame, on a grill, or under a very hot broiler; turn them regularly until the skin is blackened, blistered and the flesh collapses under pressure.
- Transfer the charred eggplants to a covered bowl and let them cool slightly; the steam should loosen the skin and concentrate the smoky flavor.
- Split the eggplants open, scoop out the flesh with a spoon and discard any large seed clusters if they are bitter; avoid rinsing them so you don't lose the smoky flavor.
- Drain the flesh in a colander, pressing gently; it should remain soft but no longer release excess liquid.
- Mash the garlic with the salt to a paste, then incorporate the lemon juice to soften the bite.
- Mix the eggplant flesh with the lemony tahini using a fork or a whisk; the texture should become creamy, slightly rustic and glossy.
- Thin with a splash of cold water if necessary, then taste: the moutabal should be smoky, acidic, perfectly salted and well-rounded.
- Spread in a ceramic bowl, use a spoon to make swirls, drizzle with olive oil, sprinkle with sumac and scatter with flat-leaf parsley before serving with warm pita bread.
Nutrition
Per serving
- Energy
- 297.9 kcal
- Protein
- 5.83 g
- Carbohydrate
- 20.2 g
- Fat
- 22.38 g
- Fibre
- 3.42 g
- Calcium
- 16.91 mg
- Iron
- 0.37 mg
- Magnesium
- 8.45 mg
