MOUTABAL

Moutabal is a smoky Middle Eastern eggplant dip blended with tahini, garlic,yoghurt and lemon juice, smooth and creamy with a deep roasted flavor.

Moutabal

Ingredients

• 2 aubergines

• Juice of ½ lemon

• 1 teaspoon salt

• 4 tablespoons tahini

• 4 tablespoons yoghurt

• 2 garlic cloves, crushed

Garnish

• Olive oil

• Pomegranate seeds

Instructions:

Prick several holes in the aubergines to prevent them from bursting during cooking.

Grill the aubergines over an open flame or under the oven grill until the skin is fully charred and the flesh is soft. This gives the Moutabal its characteristic smoky flavour.

Remove from the heat, cover with aluminium foil, and allow to rest for 5 minutes.

In a bowl, whisk together the tahini, lemon juice, crushed garlic, yoghurt, and salt until smooth and creamy. Set aside.

Scoop out the aubergine flesh, roughly chop it, and allow it to cool slightly.

Fold the aubergine into the tahini mixture and mix until well combined.

Transfer to a serving bowl and garnish with a drizzle of olive oil and pomegranate seeds.