Mutabbal
Aubergines with Tahineh.
Mutabbal (or M'tabbal) refers to the spicy, pungent flavour of this dish due to the combination of grilled aubergines and garlic. Combined with humus this forms a basic component of mezze dishes. It can be eaten as a dip, with pita, or as an accompaniment to barbecued meat.
3 large aubergines
1/3 cup tahineh
1/3 cup yogurt
2 garlic cloves, crushed
dash of lemon juice
1 finely chopped chilli (optional)
salt and pepper to season
olive oil
flat leaf parsley for garnish
cherry tomatoes for garnish
Wash and dry the aubergines, put in a frypan on high heat. Turn until the skin just blackens all over, then leave to one side to cool.
Mix the tahineh and lemon juice in a bowl, add the yogurt and mix well. Add the garlic and the chilli.
Peel the aubergines and mash to a rough pulp, add salt and pepper to taste. Spread on a large serving dish and decorate the edges with the chopped parsley. Chop a few cherry tomatoes and place on centre. Drizzle a little olive oil over just before serving. Eat with toasted pita.
[ Posted on August 6, 2009 at 2:14PM ]