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Roasted aubergine, yoghurt and tahini dip (Moutabal)
Serves 4 Sauces and accompaniments
Ingredients
- 1 aubergine juice
- 2tbsp tahini
- 3tbsp Greek yoghurt
- 2 garlic cloves, crushed
- 1 lemon
To serve
- extra virgin olive oil
- handful pomegranate seeds
Method
Roast the aubergine over an open flame, gas ring or under the grill, turning occasionally, for around 20 minutes. Alternatively, roast in a preheated 250C/230C F/Gas 9 oven for 40 minutes. Set aside and allow to cool.
When the aubergine is cool enough to handle, scrape out the flesh, discarding the skin, and mash with a fork or purée it in a food processor. Add the tahini, yoghurt, garlic and lemon juice and blend. Season with salt to taste.
Spoon the dip into a bowl and drizzle with extra virgin olive oil and top with pomegranate seeds. Serve cold, as part of a mezze, or, if you prefer a more pronounced flavour, serve warm.
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