Aubergines, or eggplants, are thoroughly enjoyed in all forms in the Arab cuisine.
Actually, baba ghanouche
and mutabbal are very similar: the aubergines are cooked in exactly the same way, but the former mashes it, whereas the latter simply cuts it into chunks.
A variety of vegetables are added to the muttabal, with no strict quantitative measures.
The dressing is simply a drizzle of tangy pomegranate molasses and fruity olive oil. I particularly enjoy this salad with all kinds of barbecues.
2 large aubergines
1 yellow capsicum, large dice
2 tomatoes, large dice
2 spring onion, sliced
1/2 cup parsley, chopped
1/2 cup pomegranate seeds, optional
Preheat oven to 450F.
Poke the surface of the aubergines with a fork a couple of times before roasting it in the oven for about 45 minutes.
(I find that the aubergine has a tendency to explode in the oven if I don’t poke some breathing holes in it.)
Let the aubergines cool completely before cutting it in half , peeling it, and cutting the flesh into large chunks.
Arrange the aubergine flesh on serving dish, arrange remaining vegetables (and pomegranate seeds if using) on and around the aubergines in a colorful and attractive manner.
Drizzle with pomegranate molasses and olive oil and serve.
صحة و عافية
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