Recipe: Smokey Mutabal
This deliciously smokey mutabal recipe from Lebnani is the perfect accompaniment to dip your flatbread or pitta into!
Ingredients
Serves 4-5
- 3 large aubergines
- 200g tahini
- 2 grated garlic cloves
- 2 lemon juice
- 1 tbsp sea salt
- ½ tbsp sumac
- 1 tbsp extra virgin olive oil
- 1 tbsp pomegranate seeds
- 4-5 chopped fresh mint leaves
Method:
- Prick the aubergines in a few places with a small knife to prevent them from bursting while cooking. Cook them over an open coal flame for 10-15 minutes, turning every 3-4 minutes, until the skin is charred, blackened, and the flesh is soft. Alternatively, you can roast the aubergines in a preheated oven at 200-220°C (fan) for 25-30 minutes.
- Once the aubergines have cooled for 10-15 minutes, peel off the skin. Roughly chop the flesh and place it in a strainer to allow any excess water to drain.
- Transfer the aubergine flesh into a mixing bowl. Add tahini, grated garlic, lemon juice, and seasoning, then mix well. Taste and adjust the seasoning as needed.
- Serve the aubergine mixture in a shallow or dip bowl. Garnish with pomegranate seeds, chopped mint, a sprinkle of sumac, and a drizzle of extra virgin olive oil.
Lebnani is an independently owned, family-run restaurant based in the heart of Reigate, Surrey. Opened in 2020 by Jad and Aga, the duo have created an everyday Lebanese restaurant inspired by the culture of Beirut.
