Chia
MOUTABAL
GF NF
Serves: 4-6
This Middle Eastern aubergine and tahini dip is very similar to baba ghanoush although slightly more luxurious with the addition of creamy soya yoghurt. Perfect served with warm flatbreads or vegetable crudités.
• 1 large aubergine
• 1 garlic clove, minced
• 2 tbsp tahini
• 2 tbsp soya yoghurt
• Juice and zest 1 lemon
• 2 tsp olive oil
• Handful fresh parsley
• Salt and pepper to taste
• Pomegranate seeds and fresh chopped mint (optional to garnish)
1 Preheat the oven to 200°C (Gas Mark 6, 400°F)
2 Prick the aubergine with a knife and place in a roasting tin with a little olive oil. Roast for 30 -35 mins until cooked through, then set aside to cool.
3 When the aubergine is cool, scrape the flesh from the skin and set aside. Discard the skin.
4 Place the garlic, tahini, yoghurt, lemon and oil in the blender and blitz together.