I believe that the aubergine caviar is my mézzé favorite behind the hummus or maybe they are tied… In any case it is the mézzé favorite Gentleman (and as I love to make him happy), and it is eaten very often in summer. In addition to my Mom I was kindly given good eggplants in the garden… !
The eggplant caviar is a mézzé also called Salate H atsilim in Israel or Moutabal in Lebanon (a little culture doesn’t hurt from time to time !!!). A recipe that can accommodate the eggplant so simple and lightweight as it is cooked without oil, interesting not…?! I feel that you begin to hold on to !
Then one does what with the last eggplants ?!!!
Eggplant Caviar or Moutabal
Ingredients (for 4)
- 3-4 small aubergines
- 3 tablespoons of tahina / tahini / tahineh (or mashed sesame)
- 1 clove of garlic
- The juice of a lemon
- 1 drizzle of olive oil
- 1 c. s. of labane or milk ribot
- 1/2 c. to c. of cumin powder
Preheat the oven to 200°.
Wash and prick the eggplant on all sides with a fork and arrange on a baking sheet. Bake 20-25 minutes, turning halfway through cooking.
Let them cool, peel them by holding them by their stem and remove the seeds. Keep only the flesh. Yes yes it is a bit tedious but the result is really better without the grains !
Then mix together the flesh of the eggplant with the garlic, tahina, lemon juice, cumin, labane, a drizzle of olive oil and salt.
Serve with fresh Arabic bread or pita bread.