Hello Ladies !
I hope you are all well.
It was so nice having Beth and the Man at home this past week. We had a great time tasting local cuisine (Thomas and I only get to eat tapas when we have guests…) and local wine.
Thanks to my mom, we were able to enjoy several nights out without Baby baby. A bit selfish maybe, but boy did it feel good! 🙂
The rest of the time, my mom cooked a lot for us, which was a real pleasure for all! So it was Beth’s idea to post one of my mom’s recipes that is really simple to make, and so tasty. Miam!
It is called Mutabal, and I know the Greeks also have a version of this recipe. Here you will find the Lebanese version. It is great to have as a dip, with Pita, or as a side, with meat. We usually have Hommos and Mutabal with barbecue.
3 aubergines / eggplants
3 tablespoons Sesame Cream
2 or 3 goat cheese yogurts
1 or 2 garlic cloves
3 tablespoon water
With a knife, stab the aubergines (yes, you are killing them…) and put them in the oven on foil paper.
Leave them in the oven for about 30 minutes, at a heat of 250 °C.
When you get them out, make sure you can easily put an knife into them. the inside has to feel like a puree.
Once they are cooked, open them and take out the inside. Get rid of the skin.
In a bowl, mix the sesame cream and the juice of the lemon. Mix well. Add the water and stir until you get a creamy white mix. then add the aubergines.
In another bowl, crush the garlic and add the yogurt. Put a bit of salt and add the mix to the aubergine mix. Stir well, and put in the fridge for about an hour. It is better served cold!
PS: You can adapt the recipe to your taste by adding more garlic (or putting less!), Yogurt and Sesame Cream. Mutabal is like Bravas here: It is a well known recipe yet everyone has their own version!