Moutabal

Servings: 6 servings

Author:

Instructions

1 Place each eggplant directly on the burner on high flame using a pair of tongs;
turn every 5 to 7 minutes until the entire surface is charred. Alternatively,
preheat the oven at 250°C, prick the eggplants with a fork, place on a baking
sheet and roast in the oven for about 40minutes.
2 Once the eggplant has cooked, remove and discard the charred skin. Place the
flesh from the eggplants in a large mixing bowl and mash with a fork until
smooth. Add the tahini paste, ground walnuts, ground almonds, mint, parsley,
olive oil, pomegranate molasses, chilli powder, lemon juice, salt and pepper,
and mix the ingredients together. Adjust seasoning and the lemon juice, salt and
pepper. Serve with a drizzle of olive oil.