A Yemeni variation on the Baba Ghanouj/Mutabbal of Egypt, Palestine, and Syria. Still with that wonderful smoky flavour – but made without the Tahini paste.


  • 1 large aubergine
  • 2 cloves garlic, finely chopped
  • 2 very ripe tomatoes, chopped small
  • 2 spring onions, finely chopped
  • some fresh parsley or coriander leaves, finely chopped
  • 3 tbsp olive oil and juice of 1 lemon
  • salt and pepper


  • Roast the aubergine; the skin should be really black 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.

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