Moutabal is a traditional Arabic roasted aubergine (also known as eggplant) based dish that is high in fiber and vitamins. It’s not only healthy, but its distinct creamy, smoky taste makes it a pleasant addition to any evening meal.
Moutabal can be served as a starter or side dish, and it’s also perfect as a light and nourishing snack when served with wholegrain flat bread, or vegetable sticks.
- 1kg aubergine (note: 1kg of aubergine will give approximately 300g of cooked pulp)
- 100g plain yoghurt, low fat
- 40ml lemon juice
- 20g pomegranate seeds
- 20ml extra virgin olive oil
- 30ml tahina sesame paste
- 2-3 fresh mint leaves
- Pinch salt
- Pinch salt
- Grill the aubergines whole on a barbecue for 20-30 minutes until the skin is fully charred and the vegetable is soft throughout. If cooking indoors, char the skins in a hot griddle pan over a medium heat, and then transfer to an oven preheated to 180°C, to achieve the same effect.
- Once the aubergines have cooled, remove the skin by either peeling or slicing the aubergine lengthways and scraping out the flesh into a bowl.
- Drain the flesh using a colander, to remove excess water.
- Chop the aubergine pulp and combine it with the yoghurt, lemon juice, and tahina in a mixing bowl. Whisk thoroughly to achieve an even consistency.
- Season with salt.
- Drizzle the olive oil and scatter pomegranate seeds on top of the dish.
- Garnish with fresh mint leaves and a sprinkling of sumac powder.