Smokey Aubergine Dip

Preparation info
  • Serves


    • Difficulty


    • Ready in

      10 min

Appears in
The Jewelled Kitchen

By Bethany Kehdy

Published 2013

  • About

This dish, which many know as baba ghanouj, is actually known in the Levant as mutabal batinjan (sauced or tossed aubergine/eggplant). This staple Levantine dip can be found in many variations where beetroot/beet, courgette/zucchini, calamari or pumpkin replace the aubergine/eggplant (see Shaved Beetroot, Radish & Grapefruit Salad). Here, the idea is to add only a trace of tahini so that the seductively smoky undertones released by the flames still car