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Is called Baba ghanoush or muotabal and it is a kind of aubergine pâté typical of Arab and Israeli cuisine.
He wears tahina, like him hummus, and it is a real delight that you can serve as appetizer. The usual thing is to take it in pita bread but you can take it to the table even with grissini or toast.
Doing it is not complicated, but we will have to take into account the time of eggplant baking... Once cooked, we will only have to mix ingredients.
Baba ghanoush or moutabal
A delicious aubergine cream that you can take to the table as a starter.
- ascen jimenez
- Kitchen: cuisine
- Recipe type: creams
- Calories: 106
- Rations: 8
- Cooking time:
- Total time:
Ingredients
- 2 or 3 aubergines, depending on the size
- 1 chive
- 1 small garlic clove without the center part
- The juice of lemon 1 / 2
- 40 g of tahona sauce
- 1 splash of extra virgin olive oil
- Parsley
- Sal Island
Preparation
We preheat the oven to 200.
We wash the aubergines and put them on a baking tray covered with baking paper.
Once baked, remove the aubergines from the oven and let them cool for about 10 minutes.
We cut them in half and, with a spoon, remove the pulp.
We are putting the pulp in a container.
In the bowl of the blender or in the thermomix glass we put the aubergine pulp, the chives in pieces, the tahini sauce, the garlic clove. We blend everything with the blender or in a Thermomix on speed 8.
Add the lemon juice and mix again with the blender.
We put our cream in the container that we will take to the table.
At the moment of serving we put a drizzle of extra virgin olive oil and the parsley leaves on top, chopping them lightly with our hands.
More information - Carrot hummus