Aubergine & Beetroot Moutabal
Sometimes called baba ganoush, this Middle Eastern dip with aubergine, beetroot, tahini, garlic, lemon and cumin is smoky, sweet, earthy and mildly spicy.
Eat as a dip with crudites, in flatbread with salad, or as part of a mezze style meal with lots of little dishes.
Ingredients
For the moutabel
- 1 large aubergine approx 400 grams
- 200 g cooked beetroot roughly chopped
- 2 cloves garlic finely chopped
- 1 lemon juice only
- 2 rounded tbsp tahini sesame paste
- 2 rounded tsp ground cumin
- ½ tsp salt
- ¼ tsp black pepper
- extra virgin olive oil optional
To serve (optional)
- ½ tbsp extra virgin olive oil
- 1 tsp toasted sesame seeds
- ½ tsp Aleppo pepper flakes or chilli flakes
- mint leaves
Instructions
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Heat the grill to high.
Preheat the oven to 220C/200C fan/Gas 7.
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Prick the aubergine all over with a fork.
Place under the grill and turn regularly until the aubergine is charred all over (5-8 min).
You can also char it directly on a gas hob ring or cook on a barbecue.
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Put the aubergine on a baking tray in the oven and cook until very soft and starting to collapse (25-30 min).
Set aside until cool enough to handle.
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Peel away and discard the skin and stalk.
Put the aubergine in a sieve over a bowl to drain (5 min).
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Take a fork and briefly mash the aubergine to break it up: more juice should be released into the bowl.
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Put the aubergine in a blender or food processor along with the rest of the ingredients EXCEPT the olive oil.
Blend to your desired consistency, adding some olive oil to thin if necessary. Taste and add extra seasoning if you think it needs it.
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Transfer to a bowl and top with any or all of the optional serving suggestions.
Will keep in the fridge, covered, for up to 3 days (without the mint leaves).