Moutabal - Lebanese Aubergine Cream with Tahini
The aubergine is blackened over an open flame until it collapses - that is where the smoke comes from, and no oven replaces it. Then just tahini, lemon, garlic and a spoonful of yoghurt.
- 45 minutes
- 6 servings
- Snack
- vegetarian
- gluten-free
- kalorienarm
Ingredients
- 800 g Eggplant (about two large ones, blackened over the flame)
- 80 g Tahini
- 50 g Lemon juice
- 12 g Garlic
- 80 g Yoghurt (makes the cream pale and mild)
- 30 g Olive oil (drizzled over at the end)
- 5 g Salt
Instructions
- Pierce the aubergines several times and lay them straight on a gas flame or grill. Turn every few minutes until the skin is black all over and the flesh collapses - 15 to 20 minutes.
- Rest for ten minutes in a covered bowl. The steam loosens the skin.
- Peel off the skin and let the flesh drain in a sieve for 20 minutes. This step decides whether the cream stands or swims.
- Crush the flesh with a fork rather than blending it - moutabal should have texture.
- Stir in tahini, lemon juice, garlic, yoghurt and salt.
- Spoon into a bowl and drizzle with olive oil. Serve with flatbread.
Warum der Ofen den Rauch nicht schafft
The smoky note appears only when the skin genuinely burns and gives its phenols to the flesh. That takes direct flame above 500 degrees. An oven at 220 cooks the aubergine soft but never chars it - the result tastes good, just not like moutabal.
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