Sunday, 9 September 2012

Rosies Moutabal

Moutabal is an Armenian dish using aubergines, versions of this dish are found all over the world and is used by the Spanish in tapas, in Turkey it includes Tomatoes and grren peppers the Bulgarians add red peppers, but the recipe here is my take on the Armenian one.

First you need to make Tahhini paste.
 Grind down a good hand full of Sesame seeds.

Add sesame seed or olive oil and salt then make into a paste with warm water, thats the paste made.

Pierce the Aubergines and toast over a flame, about 5 mins, what you want is a slightly burned aubergine, to give you a smokey flavour.

Then bake them in the oven till they are soft, 

If you have a Noddy plate next to the oven use that but its not essential. 
When they have cooled, peel them.

Blend the peeled aubergines, the Tahini paste, 2 crushed garlic cloves, the juice of a lemon and some olive oil till you get a smooth(ish) paste.
Gorgeous spread on toast or as a dip for bread sticks.

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