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Mutabbal plate
Also known as متبل · mutabal · moutabal · smoked aubergine dip
Aubergine charred until smoky, beaten with tahini, garlic and lemon into a silky dip pooled with olive oil. Smokier and sharper than baba ghanoush.
Typical serving
340 kcal
usually 270–430 kcal
 Protein | 9 g |
|---|---|
 Carbs | 31 g |
 Fat | 20 g |
Reference figures for a dish as it is commonly cooked — never a measurement of your plate. The range is the honest part: two kitchens make this differently. In the app, a photograph replaces the guess.
Before you start
- a gas flame, a barbecue or a grill — an oven alone gives you soft aubergine and no smoke, which is most of the dish
Ingredients
Serves 2 · dimmer marks are storecupboard
- 2aubergines — about 600g, the heavier the better
- 50gtahini
- 1 tbspolive oil
- 1pita breads
- 2garlic cloves
- 1lemon
- 1 handfulpomegranate seeds
- to tastesalt
Method
5 steps
grill · 22mAubergines whole, straight onto the flame or under the fiercest grill, turned as each face blackens, until the skin is charred all over and they collapse when pressed.
rest · 20m walk awaySplit them open and leave them in a colander to drain. Twenty minutes, and the water that runs out is the water that would have made it thin.
fold · 6mScrape the flesh out and beat it with a fork with the crushed garlic, tahini, lemon and salt. A blender turns it pale and gluey — this wants to stay a little ragged.
- grill · 3m
Bread warmed on a dry pan until it puffs.
finish · 3mSpread wide, a well made with the back of a spoon, oil pooled in it, pomegranate over.
Worth knowing
The smoke is not seasoning — the aubergine is burned whole over flame until the skin blackens, and the flesh remembers it.
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