Mutabbal by Chef Raghu
Mutabbal by Chef Raghu
(Eggplant salad)
Ingredients:
2 Large eggplants
2 garlic cloves
2 table spoons of “Tahini”
4 table spoons of lemon juice
1/2 green chili pepper
Salt and olive oil to taste
Remove the head of the eggplants, and make two horizontal
incisions with the knife on each side of the eggplant. Place the eggplants
under the grill for 30 minutes, until the skin is almost burnt. In the
meantime, mix the two tablespoons of tahini with the lemon juice until it
becomes a smooth light beige uniform paste. Remove the eggplants, and place
them on a plate. Bring a deep dish and open up the eggplants. Start removing
the inside of the eggplants and placing it in the deep dish. Make sure you
don't take any of the skin. The insides of the eggplant will be slightly
watery, so mix it with a fork which would at the same time cut it into smaller
pieces, almost a paste though not uniform in any way. Add the tahini paste and
mix well with the fork. Crush the garlic cloves with the chili pepper and add
to the mixture. Mix well. Add salt and olive oil to taste.
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