Babaghanouge/Muttabal (Eggplant dip with sesame sauce)

3 large eggplant
3 cloves garlic, crushed
1 teaspoon salt
2-3 fl oz tahina (sesame seed) paste
the juice of 2 lemons
1 tablespoon olive oil
garnish: 2 tablespoon parsley, chopped
              a few black olives
            powdered chili
Make 2 or 3 slits in each eggplant then cook over charcoal, under a hot grill or in a hot oven until the skins are black and the flesh feels soft when poked with a finger. When cool enough to handle, peel off the skin, scraping off and reserving any flesh which comes away with it. Put the flesh into a large bowl and mash with a fork. Add the garlic and salt and continue to mash or pound the mixture until it is reduced to a pulp. Add the tahina and lemon juice and stir thoroughly. Spoon the mixture onto a large plate and smooth it. Pour the olive oil over the top and garnish with the parsley, black olives and chili powder.


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