One of my favourite Mezzeh in Oman was Mutabbal, a roasted aubergine dip. I ate it for breakfast and most often later during the day again. This recipe is super easy and tastes absolutely delicious, have a try!
2 medium aubergines
1 clove of garlic
3 tablespoons lemon juice
1 tablespoon ground cumin
extra virgin olive oil
Preheat the oven to 250°C.
Cut the aubergines into half, place on a baking tray lined with parchment with the cut side down. Pinch the dark side with a fork all over the aubergine.
Bake /grill (if you have one) the aubergine in the oven until very soft (about 30 minutes). Take out and leave to cool for a while. Peel off the skin and chop the flesh into rough chunks. Place in a sieve and press out as much liquid as you can.
Blitz the drained aubergine with garlic, tahini, yoghurt, lemon juice and cumin into a smooth paste. Season to taste with salt and pepper. Serve in a bowl topped with good quality olive oil and fresh pomegranate seeds, sumach, and arabic flatbreads.