Mutabal
Serves: 4 people as a side
Takes: Over 30 mins
This dip has its roots in the Middle East and each region makes it slightly differently. Often confused with Baba Ghanoush, Mutabal includes tahini.
The key to great flavour is in the blackened charred aubergine. It creates a wonderful smoky flavour to this delicious dip.
Ingredients
2 large aubergines
1 tablespoon Extra Virgin Olive Oil
1 fat clove garlic, minced
1 tablespoon tahini
juice of 1 lemon, to taste
few sprigs fresh mint, finely chopped
good pinch of salt, to taste
drizzle of Extra Virgin Olive Oil, before serving
smoked paprika, to sprinkle (optional)
Method
Start by blackening the aubergines. Ideally roast on an open flame, allowing the skin to char completely before turning. Once completely blackened and flaky, place in a bowl, cover and allow to cool. Carefully peel off the burnt skin and discard, keeping the flesh for the dip. See My Tip below if you prefer to roast them in the oven.
Place the soft smoky aubergine flesh in a bowl and mash it with the back of a fork.
Add the Extra Virgin Olive Oil, garlic, tahini, lemon juice, mint and salt and mash together.
Taste and adjust the seasoning if required.
Serve drizzled with more Extra Virgin Olive Oil, sprinkled with smoked paprika (if you have it) and your favourite flat bread as part of a fabulous feast.
My Tip: You can also roast the aubergines in the oven. Poke holes in the skin and roast in a preheated oven (200°C/400°F/gas 6) for 30 minutes, before turning the grill on high and charring the skin on all sides.
