Moutabbal (Aubergine dip) with Green Peppers
This dish is a staple on any Lebanese Mezza table. It is served cold with warm Pita or Lebanese bread on the side.
- 2 cups Aubergine (Eggplant), about 2 medium, roasted or grilled
- 3 tbsp Tahini (Sesame paste)
- 1 tbsp Lemon juice
- 1 tbsp Green peppers, finely diced
- ½ tsp Garlic
- 1 tbsp Plain Yogurt
- Salt, to taste
Roast /grill or barbecue whole aubergines, unpeeled. You can do this using an oven or a barbeque. To give that smoky flavor, a charcoal barbeque is preferable. When tender, peel the aubergines. Place them in a processor with the tahini, lemon juice, garlic, salt, and yogurt. Process on slow speed for about 2 minutes until well mixed. Remove from processor. Add in the green peppers then spread in a dish and decorate with tomatoes and parsley or some pomegranate seeds. Serve, drizzled with olive oil and warm pita or Lebanese bread.