Recipe
Mutabal (Smoky aubergine (eggplant) dip with tahini)
A smoky, creamy aubergine dip with tahini — one of the essential dishes of the Middle Eastern meze table.
Yield: plate
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Ingredients
- 2 medium aubergines (eggplants), (c. 600-700 g/1½ lb) total weight
- 1 garlic clove, crushed to a paste with a generous pinch of salt
- 1½ Tbsp tahini
- 1 Tbsp lemon juice, or to taste
- salt
To garnish
- 2 Tbsp extra virgin olive oil
- 2 Tbsp seeds of pomegranate, or 1 Tbsp chopped fresh mint (optional)
How I make it
- Prick the aubergines (eggplants) with a fork in a few places.
- Grill directly on a gas flame or barbecue until completely burned and blackened throughout and soft in the middle, turning occasionally. This usually takes 10-20 minutes, depending on the size and shape of the aubergines. (See notes for alternatives.)
- When cool enough to handle, peel off the skin. Don't worry if a few small pieces of burned skin remain. It'll just add to the smoky flavour.
- Cut the aubergine flesh cross-wise in a flew places to break up any long fibers. Mash with a fork until the texture is as you like it (I prefer it slightly chunky).
- Add the remaining ingredients and some salt. Taste, then add more tahini, lemon juice or salt to taste.
- Serve at room temperature, garnished with extra virgin olive oil and pomegranate seeds or fresh mint, depending on what's in season and available.
Notes
- Charring method: Direct flame (gas hob or barbecue) gives the best smoky flavour. The oven grill (broiler) will soften the aubergines but won't give the same smokiness. See article above the recipe for further details.
- Texture: A matter of personal preference. I like mine with some pieces remaining rather than completely smooth.
- Make ahead: Mutabal keeps well in the fridge for 2–3 days. Bring to room temperature before serving.