Description
A beautiful and simple Arabic aubergine dip with a slight spicy kick. This Moutabal is perfect served with warm pitta bread or crudites
Ingredients
- 500g aubergine / eggplant
- 4 tsp tahini
- 1 clove garlic, crushed
- 1 green chilli pepper – seeds removed & finely diced
- 1 tsp olive oil
- 1 tsp lemon juice
- 1 tbsp chopped parsley
- 2 tsp pomegranate seeds & pinch paprika to serve
Instructions
1. Preheat oven to 200C / 400F,
2. Slice the aubergine in half and place, sliced side down, on a baking sheet covered with baking paper. Place the tray in the center of the oven for 30 minutes or until tender. The flesh should feel like the skin has almost collapsed from it. Allow to cool.
3. Once cooled, peel the skins from the aubergines.
4. In a blender, combine the tahini, garlic, chilli pepper, lemon juice, olive oil, parsley and aubergine flesh. See note 1. Season well & blitz.
5. Spoon into a serving bowl and decorate with the pomegranate seeds and paprika (dip a slighly wet fork into the paprika to get those pretty decorative lines). Serve with pitta bread and / or crudites.
Notes
- If you prefer a ‘chunkier’ texture then feel free to mash the dip with a fork rather than blend.
- Calorie count does not include bread or crudites for dipping.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Sauce / Dip
- Method: Oven
- Cuisine: Arabic
Nutrition
- Calories: 150
- Fat: 9g
- Carbohydrates: 15g
- Protein: 5g
Keywords: moutabal, arabic, mezze, dip, sauce, aubergine, tahini