Sometimes incorrectly referred to as baba ghanouj, moutabel is the third of the classic triumvurate of Lebanese mezze salads, and will appear at every mezze, alongside houmus and tabbouleh, without fail. Done properly, it's unctuous, smoky, ever so slightly bitter or 'bitey' and yet smooth. A delight, in short!
- One medium aubergine, around 250g
- 75 ml tahine
- 1/4 cup parsley, chopped finely
- Juice of 1 lemon
- 1 clove garlic, finely grated
- 1 tbsp olive oil
Wash the aubergine, and place it whole on a baking tray in the middle of a hot oven (425F/220C/Gas 7). Let it cook until the aubergine is soft, turning it every 5 minutes or so: this should take up to 30 minutes.
Remove the aubergine from the oven, then top and tail it and remove the skin. Whizz the cooked aubergine along with the lemon juice, crushed garlic and tahine. Add the olive oil and chopped parsley.