MOUTTABAL WITH TAMIR NAHMIAS, ADAR

Mouttabal is a mainstay on the menu at Adar; a creamy and smoky dip that is as perfected paired with all the fresh deli-style dishes at the restaurant as it is. Yoghurt lightens the dip while also adding acidity, balancing out the nuttiness of the tahini.

Here, Tamir uses Graffiti Aubergines from Frédéric in Provence. This variety has a lower water content than conventional aubergines, giving them a more concentrated flavour and a firmer flesh; the key to this dip’s hearty texture. In London, try the Italian Striata Aubergines for a similar profile, or Black Aubergines for a smoother and more traditional style Mouttabal.

Tip: The draining liquid from the aubergines can be used in place of vegetable stock. The smoky and vegetal flavour goes great with meats and stews. Use it, don’t toss it out.

smoky aubergine and tahini dip

Ingredients

750g Graffiti Aubergines
8g salt
45ml lemon juice
150g tahini
60g yoghurt
2g garlic
15g olive oil plus more for dressing

Method

1. Roast whole aubergines in highest oven setting possible (260 degrees here) until very soft.

2. Once cooked through, burn the flesh with a torch or over gas stove flames until imparted with a smokey flavour.

3. Cut off the ends of aubergines and scoop out the flesh, keeping pieces as whole as possible.

4. Place in a colander over a bowl to drain out excess liquid, adding a little lemon juice to keep from browning. Reserve liquid.

5. Once drained, mix aubergine flesh with tahini, yoghurt, microplaned garlic, lemon juice, olive oil and salt.

6. Serve with extra olive oil.