* Exported from MasterCook *
Middle Eastern Eggplant Spread - Moutabal
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs Vegan
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 eggplants
4 tablespoons tahini -- sesame seed butter
Maldon -- or other sea salt
juice of 1 lemon -- to 1 1/2 lemons
3 garlic cloves
1 tablespoon extra-virgin olive oil -- or to taste
1 pomegranate -- optional or 1 small bunch fresh flat-leaf parsley
If you're going to griddle the eggplant, then prick them a few times with
the tines of a fork and then cook them for about 20 minutes on a side on a
hot griddle (or under a hot broiler) until they've deflated and shriveled
and are pulpily soft in the middle, charred on the outside. If you're
baking them, put them, pricked as above, in a 425F oven for about an hour,
till the skin's blackened and the flesh soft. In either case, remove when
cooked and set aside till cool enough to handle. Put a large sieve over a
bowl and them cut open the eggplant and spoon the soft pulp into the
sieve. Leave to drain for about a quarter of an hour.
In a large bowl, using a fork, mix the tahini with a tablespoon of warm
water and a tablespoon of sea salt, then stir the lemon juice into the
mixture. Turn the dry eggplant pulp into this, and mash with a fork until
all is combined. When you want to eat, add the garlic, chopped very fine
or crushed, then turn into a shallow bowl, drizzle with a little olive oil
and, if you feel authentically inclined, dot with a few scarlet glassy
beads of pomegranate. I admit it's hard, if not impossible to get
pomegranates in summer, but don't panic; just sprinkle over some freshly
chopped flat-leaf parsley instead. The flavors of this moodily
buff-colored puree are fabulous enough; it's last minute, vivifying color
it needs.
Serves 8 as part of a mezze
AuthorNote: I have recently emerged from a complicated and long-standing
love-hate relationship with eggplant generally, but for this smoky,
buff-colored, sesame-thick and lemon-sharp puree I have always had an
unqualified, unreserved passion. It also happens to work wonderfully with
roast, pan-broiled or grilled lamb, as a kind of thick dipping sauce. But
don't think of it exclusively in that light: eat it squashed into pita, or
dunk thick sticks of raw vegetables in it; or serve it alongside bowls of
hummus and tabbouleh.
I find it easiest to make it in advance bar the garlic, then just mince or
crush and stir the garlic in at the last moment. But whatever, this is a
very simple procedure. A griddle or grill is best for cooking the
eggplant, since by charring them you infuse the flesh with the requisite
smokiness, but to be hones (just because it's the least hassle) I mostly
cook them in the oven.
Try and buy the tahini - that clay-like sesame paste - from a Middle
Eastern shop if you can, otherwise you can resort to any health food
store.
Cuisine:
"MidEastern"
Source:
"Nigella Fresh by Nigella Lawson, 2010."
S(Formatted by Chupa Babi):
"July 2010"
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Per Serving (excluding unknown items): 119 Calories; 6g Fat (41.9%
calories from fat); 3g Protein; 16g Carbohydrate; 5g Dietary Fiber; 0mg
Cholesterol; 15mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 2
Vegetable; 0 Fruit; 1 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0
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