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Moutabal (Dairy-Free)

May 1, 2017

Every vegan needs a spread in the fridge and in our house it's usually sesame hummus, cashew boursin or this. This takes a little longer than hummus because you need to cook the aubergine but the steps thereafter are pretty similar and just as simple.

The idea is to burn the aubergine so the skins are black and blistered but the inside is soft and mushy. The blackened skin gives that mouthwatering smokey flavour. Unfortunately in the photos below you don't see the black skins because my toddler woke up and I knew I wouldn't be able to finish once she was awake so we'll have to wait until I've finished this batch and the next toddler-nap time before I can make this again and photograph those black skins for you. Good to know that you can still make a creamy and very delicious eggplant dip without the black skins though eh? Every cloud....

 

NUTRITIONAL OVERVIEW

AUBERGINES/EGGPLANTS are rich in free-radical fighting anti-oxidants and the phytonutrients in aubergine are believed to improve circulation in the arteries. They are a very good source of dietary fibre, vitamin B1 and copper. The skins contain good for you stuff so try and eat those (but for other recipes, not this one!)

It's recommended to keep them refrigerated so that vital nutrients aren't lost with heat.

Cook the aubergines in a hot oven until skins are black (blacker than in this picture!)

 When cool, scoop the flesh into a bowl and add the rest of the ingredients.

 Blitz on the lowest setting of a stick blender until smooth or simply mash and mix with a fork.

Recipe

 

MOUTABAL (DAIRY-FREE)

SMOKEY AUBERGINE DIP

 

SERVES 4+

PREP TIME 10 MINS   |   COOK TIME 30   |   TOTAL 45

 

INGREDIENTS

  • 2 medium aubergines (500g)

  • 1Tbsp olive oil

  • 2 tbsp tahini

  • 1 clove garlic (crushed)

  • 2.5 tbsp lemon juice

  • 1/4-1/2 sea salt

  • 1.5 tsp pomegranate molasses

  • pomegranate to top (optional)

METHOD

  1. Heat oven to 220 ℃ or turn grill/broiler on.

  2. Wash and cut aubergines in half length-ways. Prick the skins with a sharp knife and lay face-down on a baking tray.

  3. Cook in the oven for 30 mins until skins are black or until skins are black under the grill. (Squeeze the lemons and crush the garlic then go and put your feet up for 20 mins, you can drink a hot cup of tea in that time)

**leave aubergines to cool before continuing**

  4. Scoop aubergine flesh in to a bowl and add the rest of the ingredients (start with

      1/4tsp salt and add more at end if needed) and blitz on low with a stick blender.

      Alternatively mash and mix well with a fork.

  5. Transfer to a serving bowl, drizzle with olive oil and top with a few pomegranate

      seeds.

 

 

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