This recipe is a courtesy of Kammoon, a London-based company delivering delicious Lebanese food!
Kammoon focuses on authenticity and aim to capture the essence Lebanese cooking – healthy eating with no compromise on flavour!
They operate a weekly home delivery service and cater for all your special occasions!
Moutabbal is a very popular Lebanese meze. The smoky flavours, infused by charring the aubergine skins, combine with the nutty tahini, creating a dish ready to rival the more famous Hummus!
Moutabbal – Smoked aubergine dip
A delicious aubergine dip that is a staple of every Lebanese meze. The smoky flavors infused by charring the aubergine skins combine with the nutty tahini creating a dish ready to take on the more famous hummus as our favourite dip around. Serve with warm pita bread or fresh crudités.
Preparation Time: 20 minutes
Cooking Time: 20 minutes
- 2 large aubergines (approx 600g/1lb 5oz each)
- 2 cloves garlic, peeled and minced
- • 125g/41⁄2oz tahini
- 150ml/1⁄4pt fresh lemon Juice
- Drizzle of olive oil
- Large handful pomegranate seeds
- • Sprig of fresh mint
- Warm pitta bread or fresh crudités, to serve
- Place the aubergine as is (without peeling) directly on gas flame stove.
- Leave roasting, turning occasionally until the skin is blackened and pulp is tender. This process should take around 15 minutes.
- Allow to cool before peeling the aubergine under running cold water to remove the skin easily. Trim the stem from the aubergine.
- Place the remaining aubergine flesh in a pot and mash with a fork, adding the garlic tahini, lemon juice and salt.
- Mix all ingredients until well combined and taste to adjust salt and lemon.
- Spread the dip in a serving plate and drizzle with olive oil and garnish with pomegranate seeds to serve.