Mtabal
- Ready In:
- 55mins
- Ingredients:
- 9
- Yields:
-
2 cups
ingredients
- 1 large eggplant
- 1⁄2 cup yogurt
- 2 -3 tablespoons olive oil
- 1 teaspoon cumin powder (to taste)
- 1 garlic clove, crushed
- 1⁄2 lemon, juice of
- 1 teaspoon sesame oil
- salt, to taste
- fresh ground black pepper, to taste
directions
- Roast the eggplant in a hot oven until the insides are soft, about 45 minutes. You will see the eggplant start to shrivel.
- Let cool and scrape out the pulp.
- Mix the flesh in a food processor with the rest of the ingredients.
- Serve chilled with a baguette or pita bread for dipping.
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Reviews
-
A fabulously creamy variation on the more traditional baba ghanoosh recipes which use tahini, rather than yoghurt. It was the use of yoghurt that drew my attention to the recipe. I used a delicious home-made Greek yoghurt from a local greengrocer’s. A lovely blend of flavours, and a great texture. The only change I made was that I used 3 cloves of garlic (personal preference). I’ll be making this a lot more during the summer months. Thank you, Sackville Girl, for a truly wonderful recipe which I'd encourage others to try!
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I am a big fan of aubergine dips and this is the best recipe I have tasted. I'm not crazy about tahini so this dish suited me fine. i was tempted to leave the sesame oil out but I added a drop of high quality oil and was glad that I did. The best thing about this recipe is that it allows the smoky taste of the aubergine to dominate whilst the other ingredients enhance its intensity further. Efharisto poli as they say in Greece -- thank you very much!
RECIPE SUBMITTED BY
This is a picture of me and my husband in Portugal, climbing up above the clouds with our bikes.
Right now we are travelling around the world on our bicycles, so I only pop onto Zaar occasionally, when internet connections and time allow me to. If I don't reply to a message about one of my recipes, now you know why! Our trip may take several years so if it's urgent, it's probably better for you to post in the forums ;)
Good food is really important to me -- I am happy to pay extra for food that I feel is produced in a sustainable and ethical way and always try to eat using seasonal produce.
When we were in the UK we rarely shopped at supermarkets, trying instead to favour small producers, although we were very lucky in that we lived in London and there was lots of choice.
We also were fortunate enough to have a weekly organic veg box delivered to our door, filled with so many lovely vegetables for very little money. It really opened my horizons in terms of the variety of vegetables I eat. If you're in the UK, check out Riverford for a box supplier as they're amazing!
When I'm not eating I love to take pictures and travel with my husband.
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