Eggplant caviar or Moutabal
Je crois que le caviar d’aubergine est mon mézzé préféré derrière l’houmous ou peut-être bien qu’ils arrivent à égalité… En tout cas c’est le mézzé préféré de Monsieur (et comme j’adore lui faire plaisir), et bien on en mange très souvent en été. En plus ma Maman m’a gentiment donné de bonnes aubergines du jardin… !
Le caviar d’aubergine est un mézzé aussi appelé Salate H’atsilim enIsrael ou Moutabal au Liban (un peu de culture ne fait pas de mal de temps en temps !!!). A recipe that allows you to accommodate eggplant in a simple and light way since it cooks without oil, interesting no…?! I feel you're starting to hang on !
So what do we do with the last eggplants ?!!!
Eggplant caviar or Moutabal
Ingredients (pour 4)
- 3-4 small eggplants
- 3 tablespoons of tahini / tahini / tahineh (or sesame puree)
- 1 clove garlic
- The juice of a lemon
- 1 filet d’huile d’olive
- 1 c. to s. labane or buttermilk
- 1/2 c. at c. cumin powder
- You sell
Description
Preheat the oven to 200°.
Wash and prick the aubergines on all sides with a fork and arrange them on a baking sheet. Bake 20-25 minutes, turning halfway through cooking.
let them cool, peel them, holding them by their stem and remove the seeds. Keep only the flesh. Yes yes it is a bit tedious but the result is really better without the grains !
Then mix together the eggplant flesh with the garlic, tahini, lemon juice, le cumin, and last, a drizzle of olive oil and salt.
Serve chilled with Arabic bread or pitas.
Emilie
cookparadise
17.10.12With the tahini it must be delicious
I wish you a nice day
Valerie.
Emilie
17.10.12Yes it's too good !!!
Good day Valerie !
Lolotte
17.10.12that and man.. I love it but I've never managed to do it well. I might try your recipe., but it's not really eggplant season anymore
Emilie
17.10.12Well my organic merchant still had some so you might be able to find some more…
isa
17.10.12well me when I make eggplant caviar, it doesn't have that color at all. Why?? yours is much prettier though, jealous chu. i will try yours.
Isa
Emilie
17.10.12So you will tell me but removing the grains has a lot to do with it but here I also used white eggplant with lighter flesh !
Bisous Isa
Coralie
18.10.12Like Isa, my eggplant caviar is more brown… Either way, yours looks awesome., I would dip my spoon in it ^^
Emilie
18.10.12Thank you very much Coralie 😉 To retest then !!!
Natalie
18.10.12Thank you for sharing !
BiZ
Emilie
18.10.12Oh but you're welcome thank you 😉
Kaellie
18.10.12Eggplant caviar is the only way to make me eat it 😉
great recipe, Thanks a lot !
Emilie
18.10.12It is true that the taste of eggplant and the shape are not the same !
Thank you Kaellie 😉
namnamfood
18.10.12Very nice photo, also one of my favorites. It is also called "Baba Ghanouche" and part of the skin can be kept (environ 5-10% total skin) it gives a delicious smoky taste any bonus for those who like. Thank you for everything you share with us!
Grenoble
28.10.12I use your hummus recipe and, how much I love eggplants, I will test this one ! Beautiful photos and thank you for the cultural info ! <3
Noemie Girardet
5.11.15Hello,
I looked a little bit what you do and I love your recipes. Honestly everything looks delicious, I can't wait to try them! I'll let you know. Brief, as you saw, I love to cook, invent recipes, all quite healthy and good for your health, moreover, I love sharing what I do. This is why the idea of making a blog is on my mind., So I would like to ask you a few questions about yours if you don't mind..
Awaiting your news, I wish you good luck with your recipes.!
Biseee, Noemie
Emilie
8.11.15Hi Noemie, thank you for your note !
You can contact me by email at : contact@aime-mange.com to ask me your questions, I will try to answer with pleasure !
Beautiful day !