Recipe: Eggplant Moutabel
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Ingredients
- 6 lb. Eggplant
- 4 oz. Gordon Choice Plain Greek Yogurt
- 2 oz. Roasted Garlic
- 1 ct. Markon Lemons, juiced
- ¼ tsp. Trade East Cumin
- ¼ tsp. Trade East Smoked Paprika
- 2 Tbsp. Pure Sesame Paste Tahini
- 6 oz. Famoso Pure Olive Oil
- to taste Kosher Salt
- to taste Trade East Ground Black Pepper
Recipe Preparation
- Preheat a gas or charcoal grill to medium heat and place eggplants over the heat source. Cook, turning occasionally, until eggplants are tender and well charred, about 30 minutes.
- Wrap the eggplants with foil and let rest for 15 minutes.
- Scrape away the charred eggplant skins. Remove the stem end of the eggplant.
- Remove the majority of the seed sacks from the eggplant. Alternatively, if you have a tamis or a fine sieve you can push the flesh through after the next step to remove the seeds.
- Transfer the flesh to a cheesecloth-lined strainer set in a large bowl.
- Squeeze the cheesecloth lightly to extract the moisture. Discard.
- Add the drained eggplant, yogurt, garlic, lemon juice, cumin, smoked paprika, and tahini to a food processor. Pulse-purée until smooth.
- Drizzle the olive oil into the food processor running on slow speed. Add salt and pepper to season.
- Place in a covered storage container and refrigerate until needed for service.
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