Hello friends !
I suggest you end this week on the theme of Arabic cuisine with the recipe of eggplant caviar, more commonly called Moutabal. On the same principle as the hoummus recipe, it is a spread but made with roasted eggplant this time. I also revisited this recipe to make it vegan by replacing plain cow yogurt with organic soy yogurt. The moutabal has an ultra creamy and creamy texture. His secret is cooking eggplant. Ideally they should be roasted over a fire (to give them that little roasted taste).
But don’t worry, if you have an oven with the grill option, your moutabal will be just as good !
The moutabal is delicious as a starter or you can make a main course by preparing the other 2 recipes of the week with falafel.
A delicious eggplant caviar perfect for a Oriental diner.
- 300g of aubergines (eggplant)
- 3 tbsp of tahini
- 1 tsp of soy yogurt
- 1 clove of garlic
- 1 Lemon BIO
- A few leaves of parsley
- Olive oil
- Lebanese bread
- Preheat the top rack of the oven to 250 C.
- Prick the aubergines with a knife before putting them on a baking sheet (near the grill).
- Turn the aubergine over during cooking, ready when the skin is completely roasted and ready to be peeled.
- Immerse the aubergine (even still hot) in a large bowl of cold water. Allow to cool and peel.
- Blitz the garlic (without the germ), the tahini, the yoghurt, the lemon and the salt in a bowl (or the blender).
- Use a fork to break down the aubergine in a bowl so that we can keep a little texture to the dish.
- Add the ingredients from the blender to the aubergines.
- Mix together and decorate with a small chopped tomato and a drizzle of olive oil.
Enjoy with Lebanese bread, bon appétit!
- Category: starter
- Cuisine: oriental
- Calories: 100% homemade with love
Keywords: Eggplant vegan caviar