Yes. My most favouritist of all dips 🙂
I’ve said this before, but Lebanese food is my favourite cuisine, and there’s not much of it to be had up here in the northern countryside. I love the dips, the hummus, the chargrilled meat, the pita bread, the olives…I could go on. I just like meals where you get to pick a little bit of everything – the Spanish do it well. I’m pretty sure Moutabal is the Lebanese version of aubergine dip, but that a lot of Mediterranean countries have something similar – something to use up all those sun-scorched vegetables at the end of summer. Lucky, lucky people 🙂
First discovered in a Lebanese restaurant off Oxford Street, this is one of my favourite things to eat. Basically a mashed up roasted aubergine, this tangy dip is a perfect lunch with some pita bread to dip into it, and maybe a few crunchy veggies for the virtuous. It’s best made in the high summer (HA) when the aubergines are bigger and better, but fine (and more expensive) during winter. And there’s something nice about eating summer food and drinking ice cold rose when it’s freezing and dark and damp.
1 clove garlic, crushed
zest and juice of one lemon
splash olive oil
1 tablespoon tahini
salt and pepper
a sprinkling of pomegranate seeds and pomegranate molasses (both optional)
1. Pre-heat the oven to 220 degrees
2. Roast the aubergines for about 30 minutes, or until blackened and soft – they’ll deflate like punctured balloons!
3. Put aubergines in a bowl and cover with cling film. Leave to cool.
4. Once the aubergines are cold, remove the skin, then mash up with all the other ingredients.
September 2016 – I’ve just updated this post with a newer, sunnier picture and am entering it into Simple and In Season – as I always make it at this time of year when the aubergines are large and cheap! It’s hosted by Feeding Boys – head on over for August’s roundup and to enter your own!