Mutabbul

Angela Sara's Note:

A Turkish variation on a much-loved Middle Eastern dish said to have been invented by the ladies of the Sultan's harem - to win his favours!From one of my favourite cookbooks The Complete Meze Table.

• Total Time: 45 mins
• Prep Time: 15 mins
• Cook Time: 30 mins

Ingredients:

Servings: 6

• 3 large aubergines (eggplants)
• 3 -4 cloves garlic, skinned and crushed
• 75 -100 ml tahini paste
• 1 lemon, juice of
• 1 pinch paprika
• salt

To garnish

• chopped mint
• olive oil

Directions:

1. Grill the aubergines- under a medium heat first, then a high heat after about 7 mins, until well blackened and soft, about 20-25 mins.
2. Remove the skin while holding under a cold tap, then gently squeeze to get rid of the juices.
3. Blend the flesh in a processor.
4. Add garlic and about 75mls tahina blend again.
5. Add lemon juice, paprika and salt to taste, then whizz until very smooth.
6. Now taste to see if you want to add any extra of the ingredients.
7. Pour into a dish and drizzle the olive oil on the top and the chopped mint.
8. Serve with pitta bread or sesame bread.

Reviews

[Mysterygirl]

I made this last night and it was great! I will note that it filled a 9" deep dish pie pan to the top, so if you are thinking about it as a dip, you should know that it makes a lot.

[msperrone]

I agree with the last comment. Cut the recipe by two-thirds and one still has enough for a dinner party of six or so people. Make no mistake, though, it is quite good.