Moutabel, Mutabal or even Moutabbal – no matter how you spell it, I think it’s delicious. This dip has to be my favourite way to eat aubergine (eggplant). Creamy and garlicky, moutabel is similar to babaganoush, but with a chilli kick – it is commonly described as babaganoush with the addition of tahini.
Like many ancient dishes, regional variations occur across the Middle East and around the Mediterranean. We enjoy to eat it finished with a swirl of olive oil and a sprinkle of pomegranate seeds. As I am allergic to sesame seeds we use a sunflower seed tahini which is simple to make at home.
The eggplants can be barbecued for a delicious smoky flavour.
- 3 Aubergine (eggplants)
- 80ml sunflower seed tahini or tahini
- 3-6 minced garlic cloves
- 1 to 3 green chilli peppers
- 60ml lemon juice
- 1/2 teaspoon sea salt
- 1/4 to 1/2 teaspoon ground pepper
- 1 tablespoon olive oil
- Fresh chopped parsley
- Pomegranate seeds
works well as a flat bread.
Preheat oven 200ºC.
Prick the aubergine all over with a fork if you don’t they may explode in the oven (very messy and a terrible waste).
Place on a baking tray and roast for 30-45minutes, until soft.
When cool enough to handle peel off the skin and set aside to cool.
You can use a pestle and mortar or small food processor to blend the garlic, sea salt, sunflower seed tahini, chilli and lemon.
Finely chopped the roasted aubergine and put into a bowl.
Stir through the tahini mixture and thoroughly mix.
Taste and season, garnish with a drizzle of olive oil, fresh chopped parsley and pomegranate seeds.