Monday, 13 June 2011

Moutabal -Aubergine Dip

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A year or so ago a Lebanese restaurant opened quite close to our house offering the best meze for very cheap. It was the first time I discovered Moutabal and ever since I have been so hooked! It is made up of very few ingredients and is dare I say it, in my opinion, better than hummus. It is smoky, garlicy perfection.

You will need-

  • 1 Large Aubergine
  • 2 Cloves Garlic, crushed
  • 4 tbsp tahini
  • 4 tbsp lemon juice
  • salt
  • olive oil
  • parsley
Firstly, pre-heat your oven to 180C and then place the whole aubergine in the oven until cooked through. It should feel nice and squidgy. Ideally, if you have gas stove you should cook it over that so you get a lovely blackened skin. This will give you the smokiness. If not, once it has come out of the oven stick it under the grill and turn often to get a similar effect.



 Next, run the aubergine under a cold tap and then peel the skin off the aubergine.

In a bowl, mash the aubergine and then add the garlic, salt, tahini, lemon juice and a drizzle of olive oil and mix well. Sprinkle with some freshly parsley and serve with flat breads.

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