Moutabal
The smoky Levantine aubergine dip: charred aubergine blended with tahini, yoghurt, lemon and garlic.
Servings 4 people
Ingredients
- 2 aubergines
- 1 tbsp tahini
- 2 tbsp Greek yoghurt
- 0.5 lemon juiced
- 2 cloves garlic crushed
- 0.5 tsp salt
Instructions
- Preheat the grill to high. Line the grill pan with foil. Prick the aubergine in a few places with a small pointy knife and place in the pan. Leave under the grill for about 50 minutes, turning the aubergine over a few times, until the skin cracks and dries in places and the flesh is cooked through and tastes smoky. Don’t worry if it bursts during the cooking. Remove the aubergine from the grill. When cool enough to handle scoop out the flesh into a colander, avoiding the blackened skin. Leave to drain for at least 30 minutes.
- Chop the aubergine flesh roughly and transfer to a medium mixing bowl. Gently stir in the garlic, tahini, yoghurt, lemon juice and salt until combined. Season to taste.
- Add to serving bowls and scatter over garnishes of your choice. Serve warm or cold with pitta breads.