Moutabal - Lebanese smoked aubergines


  1. Prick the aubergines all over with a knife and then chuck them straight onto a gas flame. Cook for about 10-12 minutes, turning couple of minutes once charred to cook evenly. You want them to look burnt and a little battered on the outside and be lovely and tender inside.
  2. Once cool, peel and discard the burnt aubergine skin. Finely chop the flesh and mush it with the side of the knife. Transfer to a mixing bowl and add the garlic, lemon, tahini and a good pinch of salt. Mix well until super creamy, adding more tahini if needed. Start with 8 tbsp and work 10 if you ned it. Check the seasoning and add salt to taste.
  3. Tip the moutabal onto a serving dish and swirl it around with a spoon. Garnish with the mint leaves and sumac and drizzle over plenty of olive oil. Grab your pittas and tuck in.


Serves 4

2 aubgerines
1 clove garlic, crushed
The juice of a lemon
8-10 tbsp tahini
a small handful of finely chopped mint leaves
1 tsp sumac
Olive oil to serve
Pitta breads to dunk

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
Falafel BurgersBeef and onion kebabs with amba