• Mia

Smokey Mutabal (not Babaganoush)

It's an absolute staple in my house. For this recipe you’re going to want an open flame. A stove would be good. A lighter would take a long time. Charring these may mean your house will temporarily smell a bit of smoke and someone will shout at you to open the windows, but that’s how we’re going to get that fab smokey flavour so ignore them (unless it’s like thick, firey smoke).

What you’ll need:

1 large aubergine

1 clove garlic

4-5 tbsp tahini

1/2 lemon

1-2 tbsp extra virgin olive oil

1 tsp cumin

Salt


🍆 Blister your aubergine on an open flame until it’s blackened and squishy (turn every so often using tongs to get all sides charred, trying not to squish it too much)


🍆 Whilst it cooks, grate your garlic into a small bowl and squeeze over about 1/4 of your lemon


🍆 Once the aubergine is nice and soft, remove from the heat and wrap in foil. Leave to steam for about 5 mins


🍆 Once it’s nice and soft, remove from the foil and carefully peel the skin. If it’s cooked properly it should be easy to remove, just slide the skin away from the flesh


🍆 Finely chop and crush the flesh using a sharp knife then place in a sieve to drain any of the bitter juice/water


🍆 Once all the water has drained, remove the flesh and place into a bowl with the garlic and lemon mixture, tahini, olive oil, salt, cumin and pepper. Devour.

24 views0 comments