Beetroot and Eggplant Moutabal
Description
Loads of creaminess coming from roasted eggplant, beetroots, tahini crushed garlic, and some lemon juice and yogurt help to cut through the richness and add a little extra kick.
Ingredients
- 2 large eggplants 400 grams each
- 1 large beetroot 250 grams
- 2 garlic cloves
- 1/2 cup yogurt
- 1/2 cup tahini
- juice of 1 lemon
- salt to taste
- olive oil to drizzle before serving
- A handful of pomegranate seeds for garnish
Instructions
- Preheat the oven to 200°C/400°F. Scrub the beet well with a vegetable brush under running water (do not peel it).
- To roast the beet: Rub the beet in olive oil, then wrap it tightly in foil and transfer to a baking sheet and roast until completely tender when pierced with aknife, it takes about1 hour. Allow to stand at room temperature until cool enough to handle, 15 to 20 minutes. With a knife, rub the skin and peel it away with your fingers while it’s a bit warm. It should peel away easily. Cut into chunks.
- Clean the eggplants and pat dry with a kitchen towel.Roast the eggplants: To keep yourstovetop clean, place your eggplants on a large metal cookie tin. Don’t prick the eggplants, and roast, making sure to turn them every now and then, untilthe eggplants are charred and considerably soft, just about 10-12 minutes. Remove from heat and wait for the eggplants to cool down. Peel the skin and let the eggplants rest in a strainer for 2 minutes to get rid of the excess fluids. Scoop out the big visible seeds to avoid any bitter flavor, since the bitter flavor comes from the seeds.
- Blend the peeled eggplants using an immersion blender or a food processor. Add garlic, tahini, salt, diced beetroot, yogurt and lemon juice.
- Blend to your preferred consistency
- Transfer to a shallow bowl and garnish with pomegranate seeds. Drizzle with olive oil and serve with Lebanese bread.
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