The roasted aubergine takes on a wonderful smoky flavour.
Made without Tahini in Yemen – Mutabbal.
- 1 large aubergine
- 2 cloves garlic
- 2 tbsp Tahini paste
- 2 tbsp olive oil
- juice of 1 lemon
- Roast/grill the aubergine; the skin should be really black, charred, and falling off, and the flesh soft and melting.
- Peel the aubergine, chop up the flesh, and mix/mash with the other ingredients.
- Serve as a dip, sprinkled with chopped fresh coriander, with pitta and hummus.