Mutabbal (Smoky Aubergine and Tahini with Pomegranate)
Inspired by techniques from Yotam Ottolenghi.
Aubergines blackened over a flame until collapsed, drained, chopped by hand and folded into tahini whisked with lemon, garlic and pomegranate molasses, topped with pomegranate seeds, parsley and olive oil.
Always check the labels of the products you use.
Method
- 1
Char the aubergines. Pierce each aubergine a few times. Blacken them directly over a gas flame or a barbecue, turning every few minutes, for 15-20 min, or under a very hot grill for 45-50 min, until the skin is papery and the flesh has completely collapsed.
- 2
Drain the flesh. When cool enough to handle, split them open and spoon the flesh into the colander, leaving the skin behind. Drain for 30 min so the dip is not watery, then chop roughly with a knife.
- 3
Make the dressing. Whisk the tahini with the cold water, lemon juice, pomegranate molasses, garlic and salt until smooth and pale. It may seize at first; keep whisking and it will loosen. Fold in the aubergine and most of the parsley and taste for a balance of smoky, sour and slightly sweet.
- 4
Serve. Spread the mutabbal in the dish, scatter with the pomegranate seeds and remaining parsley and drizzle with olive oil.
Storage
Refrigerate without the topping for up to 3 days. Bring to room temperature and add the seeds and oil just before serving. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
Equipment
- gas burner, barbecue or grill
- tongs
- colander set over a bowl
- sharp knife
- mixing bowl
- whisk
- shallow serving dish
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 210 kcal |
| Protein | 5.3 g |
| Carbohydrate | 21.4 g |
| of which sugars | 11.3 g |
| of which free sugars | 2.1 g |
| Fat | 13.5 g |
| of which saturates | 1.9 g |
| Fibre | 8.3 g |
| Salt | 0.79 g |
Protein per 100 kcal
2.5 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
