Mutabbal

Author: Adrian Webster • Posted on: 2025-08-27

Description

Aubergine dip, a favourite from Adrian

Ingredients

2 large aubergines
3 cloves garlic, crushed
1 teaspoon salt
2-3 fl. oz (60-90 ml) tahini paste
juice of 2 lemons
1 teaspoon chili pepper
1 teaspoon ground cumin
1 tablespoon olive oil

Instructions

Wibe aubergines and make 2-3 slits in sides, then grill or bake in over until charred and inside seems soft. Once cool, scrape off skin, and mash pulp in bowl with a fork. Add crushed garlic & slat and continue to mash or pound until reduced to a pulp. Add tahini, lemon juice and pepper and stir in. Spoon mixture onto serving plate, sprinkle with cumin and olive oil, and garnish with parsley and black olives.

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