Moutabal
is a wonderful salad; smoky and creamy with a lemony tang. It goes particularly
well with lamb kebabs. A good quality tahini is very important in this dish for
the right taste. I recommend the brand Al Nakhil if you can find it. They sell
it in quite a few Middle Eastern grocery places in the UK. It comes in a beige
tub with a green lid.
Serves
4 as a starter
2
large / or 3 medium sized aubergines
Juice
of 2 lemons
2 tbsp
tahini
1
crushed glove of garlic
1
small white onion
Parsley
– decent handful
Salt
For
starters, the application of a naked direct flame to the aubergines is
imperative to get the smoky flavour. You can put them under a hot grill
rotating them or on a barbeque for a decent enough version, but it will not
have quite the same intensity of flavour.
Place
the aubergines (one on each hob) on to the direct heat. You will need to turn
them at intervals; tongs are advisable for those who don't have asbestos hands
but the latter is easier. This whole process should take approximately 20
minutes depending on the size of the aubergines and the strength of the
flame.The skin should be black and charred, an acrid and awful smell will fill
your kitchen. If you are not sure as to whether the aubergines are done then
give it a prod; it should be completely soft on the inside and the initial
shape of the aubergine should have collapsed to a flatter shape. Leave to cool
for fifteen or twenty minutes so that you can handle them.
Whilst
you are doing this peel the onion but leave it whole. Pierce holes all over it
and then boil it for approximately 5 minutes until soft and then leave aside to
cool. Once cool chop very finely.
Meanwhile,
crush your clove of garlic and chop your parsley.
Once
your aubergines are cool peel off the black outside skin and discard. Now
finely chop the flesh and put it in a mixing bowl. Add the onion, garlic and 2
tablespoons of tahini and beat with a wooden spoon giving everything a good
mix. You can then slowly add your lemon juice and keep stirring. Taste it and
add more tahini if required. Do not add too much tahini too quickly otherwise
it will be cloying and you will ruin the delicate flavour. Add salt to taste, stir in the parsley and
serve at room temperature with bread.
Optional
extras of pomegranate / pomegranate molasses, really compliment the smokiness
of the aubergines.
Labels: Mezze, Moutabal, smoked aubergine
