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Mutabbal Beitinjan

11/6/2018

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Oriental Mezze, great side dish, lovely aubergine dip which is best served with some hot, fresh bread.
I find This recipe from in a very popular cook book in The Middle East, it's called "When Suzanne cooks". Highly recommend.
2 medium aubergines 
2 tbs tahini 
1/4 cup yogurt 
1/2 juice of lemon (maybe more) 
1 garlic clove (crushed to a paste) 
sea salt 
extra virgin oil 
toasted pine nuts to garnish 


Pierce the aubergines with a fork all over and place them directly on an open medium flame (or in the oven on the highest heat). 

Keep turning them to evenly char the skin. The aubergines will begin to collapse. Remove them at this point and place on a rack to allow some of the juices to drain. When cool enough, slice in half lengthways, scoop out the flesh and place in a colander to continue to drain. 

Place the aubergine in a bowl and mash with a fork or a potato masher, making sure to to over - mash since you want to keep some texture. Add the tahini, yoghurt and garlic and mix well. Gradually pour n the lemon juice and salt and keep testing to adjust, if necessary. Scoop the mixture in small decorative plates and drizzle with extra virgin olive oil and garnish with pine nuts. 

Mutabbal Beitinjan

Finger food na Bliskom istoku nezamisliv je bez Mezze zvane Muttabal. Najbolje ga posluziti uz topao hljub, ali ja ga volim i sa svjeze izrezanom mrkvom ili krastavcem. I naravno, najsladje se pojede ako se jede prstima :) Preporucujem svim ljubiteljima patlidzana! 

2 patlidzana srednje velicine (nikako mala) 
2 kasike tahina paste 
1/4 solje yogurta
sok pola limuna (mozda vise, ovisi o ukusu)
1 cehna bijelog luka (sto sitnije izrezana)
extra djevicanko malinovo ulje 
prepeceni pinjoli za dekoraciju 

Viljuskom izbockajte patlidzane i pecite ravnomjerno na otvorenoj vatri stalno prevrcuci. Ovo je moguce uraditi ukoliko imate pec na plin ili ako nemate onda ih pecite u rerni na najvecoj temperaturi. Preporucujem da pleh oblozite papirom za pecenje jer je boju, koju patlidzan pusta tokom pecenja, tesko oprati s pleha.

Ako koristite rernu trebat ce vam 30 - 40 minuta prije nego primjetite da je patlidzan poceo da gubi na svom volumenu i da iznutra smeksava. Tada ga izvadite van i ostavite da se malo prohladi i ispusti tecnost. Potom prerezite vodoravno i ostavite da jos malo tecnosti izadje van. Kasikom ostruzite meso patlidzana i prebacite ga na papirni ubrus koji ce pokupiti dodatni visak tecnosti. Ostavite minut - dva. 

Prebacite meso patlidzana u zdjelu i izgnjavite viljuskom ili kasikom za pire krompir. Ne pretjerujte s pasiranjem. Dodajte tahini pastu, jogurt i bijeli luk i dobro izmijesajte. Potom iscijedite sok limuna i posolite. Kusajte prije nego ste sigurni da je sasvim slano i da vam intenzitet limunova soka odgovara. Servirajte u malim dekorativnim posudama, popsrkajte maslinovim uljem i dekorisite pinjolima. Ako imate sipak i njega iskoristite za dekoraciju. 

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