Moutabal – creamy aubergine dip


  1. Preheat the oven to 180 fan. Chuck the aubergines onto a roasting tray., flesh side up. Drizzle 2 tbsp of oil over the flesh and season with salt. Roast 35-40 minutes until charred and tender.
  2. Once slightly cooled, peel and discard the skin of the aubergines. Finely chop the flesh and mush it with the side of a knife so it’s nice and creamy.
  3. Chuck the aubergine into a serving dish and add the garlic, lemon, tahini and salt. mix well. I tend to add 1-2 tbsp of water at this point to help it go super creamy.
  4. Top with the remaining oil, mint and pomegranate seeds. Grab a pitta and dive in.


Serves 4 as a meze

2 aubergines, cut in half lengthways
4 tbsp olive oil
1 clove garlic, grated
The juice of a lemon
120ml tahini
A small handful of tourn mint leaves
20g pomegranate seeds

Related Projects
Contact Us

We're not around right now. But you can send us an email and we'll get back to you, asap.

Not readable? Change text. captcha txt
Baba ganoushButterbean hummus with chopped salad