gistfile1.txt

HIIIIiiii

Here’s the recipe for “Mutabbal” (متبل ). I don’t know why it’s called this or why it’s different than baba ghannoush exactly. I’m also bad with amounts but I’ll try to give my estimates.

1. Two eggplants
2. Around 3/4 - 1 cup good Tahini
3. Pomegranete molasses (1/8 cup or so)
4. Plain whole milk yogurt (1/8 cup or so)
5. Lemon juice *or* vinegar - your call. I like lemon juice better. Any vinegar works, white typically.
6. Some bread or crackers to scoop it all up and eat it like an animal.


step 1:
CHAR ROAST your EGGPLANTS. 
- just throw them on the stove top and turn the flame on and roast it until it’s all black and messy.
- You can cheat and poke some holes in them and put it in the oven at 400 degrees for like an hour or so, until it’s totally roasted out instead. it isn’t as good.

step 2:
Take the egg plants, cut them open, scrape the insides onto a cutting board and chop it up so it isn’t stringy at all.

step 3: 
put the egg plant into a bowl
mix in yogurt, tahini, pomegranete and lemon/vinegar. add salt and some pepper. taste it. keep adding stuff until it tastes how you like and the consistency is perfectly dipped out.

step 4: pour some olive oil on top. you can also chop fresh parsley on top if you like.

step 5: eat it with bread/crackers/etc

ENJOY