Smoky Aubergine Dip – Moutabal
Charring the aubergines over a gas flame or charcoal grill gives the dip a distinctive smoky flavour. Be careful not to overdo the tahini; you only need a little to bring out the flavour of the aubergines.
SERVES
4
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
10
MINUTES
Ingredients
2 large aubergines (approx. 650g)
50g tahini paste
1 tbsp freshly squeezed lemon juice
extra virgin olive oil, for drizzling
1 tbsp pomegranate seeds (optional)
sea salt
pitta bread, to serve
Method
Char the aubergines directly over a gas flame, using tongs, until the flesh is really soft and tender and the peel is black and charred. Peel carefully and discard the skins. Leave the aubergines to cool to room temperature.
Finely chop the aubergine flesh and place in a bowl. Add the tahini, lemon juice and salt to taste and mix well. Drizzle a little extra virgin olive oil on top and sprinkle with pomegranate seeds, if serving immediately. Otherwise, put into a sterilised jar/jars, cover with a layer of extra virgin olive oil and the lid. Refrigerate until needed.
Serve with pitta bread. Eat alone or as part of a Middle Eastern mezze.
