Mutabbal
On a recent trip to Jordan we saw both Mutabbal and Baba Ganoush on a menu. I thought they were different regional names for the same delicious smokey aubergine dip but apparently mutabbal only contains tahini where as baba ganoush may contain many other ingredients like chopped tomatoes and no tahini. So there we are, mystery solved.There's something so indulgent about scooping up Mutabbal (or Baba Ganoush) with pieces of pitta bread and cleaning out the whole bowl.
Ingredients
2 large aubergines
3 cloves of garlic, crushed
1 tsp salt
1 tsp ground cumin
juice of 1 lemon
1 tbsp olive oil, to drizzle
70g Tahini
Method
Cut a few slits into the aubergine then place under a hot grill for 15-20 minutes, turning once or twice. The skin should be charred giving the dip its distinctive smokey flavour and the flesh should be soft.
Allow the aubergines to cool down enough to handle then cut open and scoop out the flesh, scraping the skin well to remove as much of the flavour as possible.
Blend the aubergines with all the other ingredients (except for the olive oil). I used a food blender set on pulse mode as not to over blitz it. It's best with some texture.
Method
Cut a few slits into the aubergine then place under a hot grill for 15-20 minutes, turning once or twice. The skin should be charred giving the dip its distinctive smokey flavour and the flesh should be soft.
Allow the aubergines to cool down enough to handle then cut open and scoop out the flesh, scraping the skin well to remove as much of the flavour as possible.
Blend the aubergines with all the other ingredients (except for the olive oil). I used a food blender set on pulse mode as not to over blitz it. It's best with some texture.
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