Roasted aubergine, garlic and tahini dip
There are a number of different versions of this famous dish, which is also known as ‘Mtabbal’. The most recognisable element is, of course, the aubergine, whose distinctive smoky flavour is achieved by placing the whole fruit, skin and all, over an open flame until blackened. We have opted for a milder flavour, with the aubergine being baked in the oven without blackening; we think this allows its delicate taste to come to the fore. Tahini, garlic, parsley and lemon juice are then added to the fruit, along with a final glug of olive oil and a scattering of pomegranate seeds.
Price: 7,10 EUR