Mutabal is a Levantine-style roasted aubergine dip, a cousin of baba ganoush. In this version, fermented coconut stands in for the yogurt, adding creaminess and a tangy note that balances the tahini. Serve it with pita bread; it's ideal for sharing. A 125 g pot gives you just what you need; if you make dips often, the 500 g size goes further.
Ingredients
- 2 aubergines (about 600 g)
- 125 g natural fermented coconut
- 2 medium garlic cloves
- 4 tbsp tahini
- 1-2 tbsp lemon juice
- 1 pinch of salt
- 2 tbsp extra virgin olive oil, to finish
- 2 sprigs of parsley or mint, chopped, to finish
- 1 generous pinch of sumac, to finish
- 1 tsp pomegranate seeds (optional), to finish
Method
- Preheat the oven to 200 °C (180 °C fan) and line a tray with foil.
- Prick the aubergines with a fork and char them directly over a gas flame for about 5 minutes, turning them, until the skin is very dark. Be careful not to burn yourself.
- Transfer them to the tray and roast for about 30 minutes, until completely soft inside. Take them out and leave to cool.
- Meanwhile, finely chop or crush the garlic into a medium-large bowl. Add the fermented coconut, tahini, 1 tbsp lemon juice and a pinch of salt. Mix, cover and refrigerate while the aubergines cool: this rest lets the flavours develop.
- Cut the aubergines in half, scrape the flesh into a bowl and mash it with a fork into a coarse paste.
- Add the aubergine to the coconut mixture and mix well. Taste and adjust the lemon and salt: it should taste of garlic, nuts and lemon.
- Serve in a shallow bowl and make swirls with the fork to hold the topping. Drizzle with the olive oil and scatter over the parsley (or mint), sumac and pomegranate seeds.
Time: 1 hour · Serves 4
You might also like our roasted aubergine with coconut and saffron sauce. Find COCO by Angela at your nearest shop.