Recipe: Moutabal Aubergine Dip (Video)

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.

Ingredients

• 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

Preparation

1. 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.
2. Once the aubergines have cooled, remove the skin by either peeling or slicing the aubergine lengthways and scraping out the flesh into a bowl.
3. Drain the flesh using a colander, to remove excess water.
4. 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.
5. Season with salt.
6. Drizzle the olive oil and scatter pomegranate seeds on top of the dish.
7. Garnish with fresh mint leaves and a sprinkling of sumac powder.