Moutabal

Servings: Serves: 4 - 6

Nutritional Information:

Per serving (93g) Calories 69, Fat 5.2g, Saturates 0.8g, Sugars 1.8g, Salt 0.13g


Ingredients

1 large
Salt And Pepper, to taste
Pomegranate seeds and fresh chopped mint (optional to garnish)

Method

1

Preheat the oven to 200°C (Gas Mark 6, 400°F).

2

Prick the aubergine with a knife and place in a roasting tin with a little olive oil. Roast for 30 -35 mins until cooked through, then set aside to cool.

3

When the aubergine is cool, scrape the flesh from the skin and set aside. Discard the skin.

4

Place the garlic, tahini, yoghurt, lemon and oil in the blender and blitz together.

5

Add the aubergine flesh, salt, pepper and parsley and pulse until a slightly chunky consistency is achieved – if you prefer a smooth consistency you can just blitz the aubergine with the other ingredients.

6

Top with pomegranate and mint and chill until ready to serve.

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