Moutabal, smoky aubergine and tahini dip
Aubergines charred until smoky and collapsing, beaten with tahini, lemon and garlic into a creamy dip.
- Time45 min
- LevelEasy
- Costabout £0.71 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Prick the aubergines all over with a fork. Hold them directly over a gas flame, turning with tongs, for 12 to 15 minutes, until the skin is black and crisp and the flesh has collapsed. No gas hob? Grill them under a very hot grill for 25 minutes, turning, instead.
15 min - 2
Leave the aubergines to cool in a colander for 15 minutes so the bitter juices drain away.
15 min - 3
Split them open and scoop out the soft flesh, leaving the burnt skin behind. Chop it roughly.
- 4
Mash the flesh with a fork in a bowl, then stir in the tahini, juice of 2 lemons, garlic, salt and cumin. Taste, and add more lemon or salt if you like.
- 5
Spoon into a shallow dish, swirl the top with the back of a spoon, and drizzle with the olive oil. Sprinkle with paprika and parsley.
- 6
Serve with warm pitta, raw vegetable sticks or as part of a mezze.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.