What is a nice spread of mezze without mtabbal batinjan? Also known as baba ghannouj it is most likely the next best favorite after hommos bi tahini in every Arabic restaurant around the world.
Combining the Smokey flavour of the charred aubergines, the nuttiness of tahini sauce and the tartness of lemon juice, mtabbal batinjan is a real delight.
The charred skin of the aubergines imparts the distinctive smoky flavour of the salad, and that’s the main secret for its deliciousness. The best way to do so is of course, on an open fire if you have a gas stove. I broil the aubergines in my electric oven instead, and reach quite the same result.
My German students being sceptical about the “burning” process are usually satisfied with the soft flesh and save their aubergines from the oven before I have the chance to control that! If I am lucky and not busy somewhere else, I catch them while committing their little crime. If not, we have their version of the aubergine dip, which always turns out delicious.
And who can resist the sight of this beautiful dish topped with pomegranate seeds and olive oil? No one, I guess. Everyone at the table will soon dig in by scooping this palatable dip with freshly baked Arabic pita bread!
Mtabbal Batinjan
Ingredients
- 2 Aubergines around 800 g, rinsed, dried and cut in half lengthwise
- 2 tablespoons lemon juice
- 2-3 tablespoons tahini
- ½ teaspoon salt or to taste
- 1 chopped tomato 1 tablespoon finely chopped parsley, 1 tablespoon extra-virgin olive oil to garnish
Instructions
- Set the oven on broil. Brush the aluminium foil with one tablespoon oil and lay the Aubergine cut side down onto the baking sheet pan. Broil for about 40 minutes, or until they are soft. The skin may become charred but that will impart a distinctive taste.
- Take out of the oven and let cool for 5 minutes. Peel the aubergine carefully and put them into a colander to cool. Mash them with a fork in the bowl, and then add the lemon juice, the tahini, the garlic and the salt and mix well until smooth. Adjust to taste if required.
- Spread the mtabbal batinjan evenly in the platter, and with the back of a spoon push it up the sides to form a dip all the way round. Place the chopped tomatoes in a little mound in the centre. Drizzle the olive oil in the dipped part and garnish with the parsley.
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