Moutable (Pomegranate Dip)


Eggplants                        1 kg

Olive oil                           20 mg

Tahini paste                   150 mg

Minced garlic                  10 gm

Lemon juice                    50 mg

Salt                                   15 gr

Pomegranate                 10 gm


Basic Preparation:

Preheat oven to 400 degrees. Place eggplant on lightly greased baking sheet. Roast for 30 minutes, or until eggplant is tender. Once roasted, remove from oven and allow to cool. Once eggplants have cooled, peel the skins. They should come off fairly easy. If you are having a tough time, just scoop the eggplant from the skin with a spoon. Set aside.  In a food processor, combine and blend tahini garlic, and peppers. Add in eggplant and blend well. Add in olive oil. Remove from food processor and place in serving bowl. Stir in lemon juice and sprinkle with salt and pepper. Serve immediately or store in the refrigerator for up to three days.

Plate and add condiments.




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