Smoky Eggplant ‘Moutabal’

Grilling or roasting eggplant gives it a unique creamy, smoky taste.  This recipe is popular throughout the middle east and has various regional names: Moutabal, Mutabal, Moutabel or Baba Ganoush for instance. There are some variations in terms of preparation but the key ingredients are the same. Serve with warm pita bread and enjoy.

Preparation time: 25-30 minutes

Ingredients (serves 4-5 people)

  • 4-6 aubergines
  • 1-2 garlic cloves crushed (more if you want it extra garlicky)
  • 2 tbsp. of tahini
  • 1/4 cup of olive oil
  • 1 lemon, juice only
  • Salt and pepper to taste
  • Parsley and/or red pepper flakes for garnish (optional)

Preparation

  1. Grill the aubergines on the BBQ ideally for 15-20 mins (turning every few minutes to chargrill all sides)
  2. Let the aubergines cool for 30 mins before removing the chargrilled skin.
  3. Chop the soft flesh roughly before placing into a bowl. With a fork crush the flesh to make it smoother.
  4. Add the crushed garlic, tahini, olive oil, lemon juice, salt and pepper, then mix well.
  5. Refrigerate for at least two hours (the longer the better). I usually make a batch the day before I plan to serve it.
  6. Garnish with parsley or red pepper flakes on top (optional)
  7. Before serving, mix and add more olive oil on top if required.

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