Aubergines with Tahini Dip

Large and pulpy, Jericho aubergines (eggplants), batinjan rihawi, are ideal for frying or grilling. They taste quite sharp when grilled and intensify the flavour of many of the salads that accompany meat dishes; the word m’tabbal is the masculine passive form of ‘spicy’. The pungent flavour of the dish comes from the combination of grilled aubergines and garlic. Together with hummus, this dish is an indispensable element in mezze. It can be eaten as a dip and goes very well with barbecued m