Mütebbel
50 minutes
Mütebbel is a creamy eggplant dip with yogurt, garlic, and tahini.
Ingredients
| 1 | big eggplant |
| 2 | garlic cloves |
| 1/4 | bundle of parsley |
| 5 tbspn. | yogurt |
| 1 tbspn. | pomegranate syrup |
| 2 tbson | cream tahini |
| sth. | salt, pepper |
| sth. | lemon juice |
| 2 tbspn. | olive oil |
| sth. | pamesan cheese |
Preparation
Preheat the oven to 220°C fan with grill. Prick the eggplant several times with a fork. Press on the garlic cloves with the back of a knife. Bake the eggplant and garlic in the oven. The garlic is ready after 10 minutes, the eggplant needs about 30 minutes (turn occasionally).
When the eggplant is baked, remove from the oven and leave to cool. Optionally, you can form a circle of grated Parmesan on a baking tray lined with baking paper (not too thick) and bake in the oven at 180°C using the grill function for approx. 10-15 minutes. Cut into two while it is still warm, it will firm up later! Makes a great decoration and tastes delicious!
Mix in bowl the yayla yoghurt, tahini, salt, pepper, lemon juice and olive oil. Carefully scoop out the flesh of the eggplant with a spoon and finely chop together with the garlic. Add to the yoghurt, add the chopped parsley and mix together. Then refine with a spoonful of pomegranate syrup and mix together.
Serve on a plate, decorate with the Parmesan chip, add a little olive oil and the delicious Mütebbel is ready!
share recipe
