I think most non-meat eaters love eating aubergine. It’s such a versatile vegetable. This moutabal is a blend of aubergine, tahini, garlic, olive oil and lemon. All the good stuff. It doesn’t look great but as Lumiere says in Beauty and the Beast – ‘try the grey stuff – it’s delicious’. The recipe was in Nigel Slater’s book ‘Tender’. Nigel Slater was a chef at Claridges who now is a food writer. His book has a chapter on each kind of vegetable that he’s grown in his own garden. I had the moutabal with a feta salad and some pitta bread but it would work great as a paste on a sandwich or dip for crudités or pitta chips.
- 2 aubergines
- 1 lemon
- 2 cloves garlic
- 2 tbsp tahini
- 3 tbsp olive oil
1.) Preheat the oven to 200 degrees C and line a baking tray
2.) Place the aubergines on the tray and make a few slits in the skin
3.) Bake for forty minutes – the skin should be blackened which will help give the dip the smoky flavour
4.) Peel the garlic cloves and chop finely (or use 1/4 tsp garlic paste)
5.) Let the aubergines cool for 10 minutes so they are not too hot to handle.
6.) Peel the skin from the aubergines and transfer them to a bowl
7.) Mash them up to a pulp with a fork
8.) Add the tahini, garlic and olive oil and stir until combined.