Baba Ghanouj or Moutabal

1. 1

   Broil or roast the eggplants until very soft inside (see page 63).

2. 2

   Peel them, letting the soft flesh fall into a colander with small holes, then chop the flesh with a pointed knife and mash it with a fork in the colander, letting the bitter juices run out.

3. 3

   Pour into a bowl and add garlic, a little salt, the tahina paste, and lemon juice, beating well and tasting to adjust the flavoring.

4. 4

   You may use a food processor, but the texture is best when it is done by hand.

5. 5

   Pour the eggplant into a shallow dish and garnish, if you like, with a dribble of olive oil and a sprinkling of parsley.

6. 6

   Serve with Arab or pita bread to dip in.

7. 7

   Instead of lemon juice, add 23 tablespoons pomegranate syrup (see page 45).

8. 8

   Garnish, if you like, with fresh pomegranate seeds.

* Per serving · 4 servings · Values may vary.

No additional tips available.