Moutabal is an Arabic Levantine dip or spread made from mashed aubergines, blended with tahini, olive oil, lemon juice, salt and garlic.
Ingredients
3 Medium Aubergines
2 cloves garlic roughly chopped
ΒΌ cup lemon juice
2 tablespoons Tahini
1 teaspoon sea salt
Method
1) Pierce the aubergines in a few places with the point of a knife and roast them in the oven at 200 Celcius (400 Fahrenheit).
Skin them while they are still hot. When they become at room temperature, puree them in a blender.
2) Add the rest of the ingredients and blend until you get a smooth puree.
Tip: garnish the plate with olive oil and chopped parsley.
Tags: arabic food, middleeastern dips