Having spent a large part of my life in the Middle East I occasionally get flashes of flavours that I can't shake off, one of these being Muttabal which is a smoked aubergine dip. It's really simple to make, cheap and tasty! It's one of those simple dishes that always surprises you and your guests with it's distinct bold flavour.
- 3 Cloves of Garlic
- 1/2 Cup of Tahina (A sesame paste available in all Arabic Supermarkets)
- 1 T/S Salt
- 1 Large Aubergine
- Parsely to Garnish
- Paprika powder to Garnish
The best way to smoke the Aubergine is to literally roast it on the hob, this sounds dangerous but works great. Turn the flame up up high, slap the Aubergine down onto it and roast, turning occasionally till you can feel it has softened inside and the skin is burnt.
Put aubergine aside to cool, and peel off and discard skin. At this point, chop it up into four or five pieces and put into a large mixing bowl.
Chop garlic cloves till fine and throw them onto the aubergine. Add the teaspoon of salt, lemon juice and 1/2 cup of the tahina. Mix thoroughly and set aside to cool.
Spread the Muttabal on a plate and garnish with small sprinklings of Paprika Powder, a bit of Parsley and Olive oil if you like.
Serve with warm Pitta bread and enjoy the garlicky smokey goodness!