The roasted aubergine takes on a wonderful smoky flavour.
Made without Tahini in Yemen – Mutabbal.
- 1 large aubergine
- 2 cloves garlic
- 4 tbsp Tahini paste
- 2 tbsp olive oil
- juice of 1 lemon
- Roast the aubergine in a hot oven (225C/425F/Gas Mark 7) for 15-20 minutes; the skin should be really black and falling off, and the flesh soft and melting.
- Or roast directly placed on the gas ring, turning regularly, until well-blackened. Or under a hot grill.
- 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.