Moutabal aubergine dip

    25 min

    Otherwise known as baba ghanoush, this is a smooth Lebanese spread for flat breads or as a side for grilled lamb chops. It's made by mixing grilled aubergine, sesame oil, lemon juice, garlic and olive oil together.

    5 people made this

    Serves: 10 

    • 1kg aubergines
    • 4 tablespoons sesame oil
    • 2 lemons
    • 4 garlic cloves
    • salt and pepper to taste
    • 1 tablespoon olive oil

    Prep:15min  ›  Cook:10min  ›  Ready in:25min 

    1. Wash and wipe the aubergines. Prick with a fork. Turn on the oven grill on high and grill the aubergines until the skin has blackened.
    2. Remove and cool for one minute. Transfer to a plastic bag and rub the bag between your hands to help the skin come off. Remove the skin and transfer the cooked aubergine into a bowl.
    3. Add the garlic cloves, sesame oil and lemon juice. Mix well and season with salt and pepper.

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