Aubergine moutabal
Roasted aubergines blended with yoghurt, tahini, garlic and lemon.
Active time20 min
Cooking45 min
Total1 h 15 minResting : 15 min
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Ingredients
- 1 clove of garlic
- 2 aubergines
- 1 lemon
- 100 g greek yoghurt
- 30 g tahini
Preparation
Preheat the oven to 200 °C. Wash the aubergines, prick them and place on a baking tray. Cook for 40 to 45 minutes, until the flesh is very tender. Leave to cool for 15 minutes.
2 aubergines- oven
- knife
- baking tray
While the aubergines are cooking, peel the garlic and squeeze the lemon.
1 clove of garlic1 lemon- knife
- citrus juicer
Split open the aubergines and scoop out the flesh. Drain it in a colander, then blend with the yoghurt, tahini, garlic and lemon juice.
100 g greek yoghurt30 g tahini- spoon
- colander
- blender
Allergens
- Milk
- Sesame
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration