Mutabal with Sesame Pitta Crisps

Name: Mutabal with Sesame Pitta Crisps
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6
Ingredients: 3 large aubergines; Olive oil, to brush; 3 pitta breads, split in half; 1 1/2 tbsp sesame seeds; Sumac, to sprinkle; 3 tbsp. tahini; 4 tbsp. Greek yogurt; 1/2-1 small garlic clove, crushed, to taste; Juice ½-1 lemon, to taste; A little fresh parsley, finely chopped; Mixed crudités – we used baby carrots, sugar snaps and chicory (optional)

This smoky aubergine dip is simple to make and incredibly moreish – it’s ideal for preparing ahead, too.

By The Good Housekeeping Cookery TeamPublished: 03 August 2017

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Yields:

Prep Time:

15 mins

Cook Time:

30 mins

Total Time:

45 mins

Ingredients

3 large aubergines
Olive oil, to brush
3 pitta breads, split in half
1 1/2 tbsp sesame seeds
Sumac, to sprinkle
3 Tbsp. tahini
4 Tbsp. Greek yogurt
1/2-1 small garlic clove, crushed, to taste
Juice ½-1 lemon, to taste
A little fresh parsley, finely chopped
Mixed crudités – we used baby carrots, sugar snaps and chicory (optional)

Directions

1. Step 1
  Preheat grill to high. Halve the aubergines lengthways and place skin-side up on a large oiled baking tray. Brush with oil, then grill until skin is blackened and flesh is very soft and tender (insert a knife to check), about 25-30min. Set aside to cool briefly, then scoop the aubergine flesh into a colander, discarding most of the blackened skin – though a little will add to the smoky flavour. Leave to drain for at least 10min,
  or longer if you have time.
2. Step 2
  Meanwhile, preheat oven to 200°C (180°C fan) mark 6. For the pitta chips, brush one side of the pitta halves with oil, then sprinkle with a little salt and the sesame seeds. Cut into rough triangles. Transfer to a large baking tray in a single layer. Cook for 8-10min until crisp and golden. Remove from the oven and sprinkle with a light dusting of sumac. Set aside to cool.
3. Step 3
  Finely chop the aubergine. Transfer to a bowl and stir in the tahini, yogurt, garlic, lemon juice and most of the parsley. Season to taste. Sprinkle with the remaining parsley and a little more sumac, alongside pitta chips and crudités.
  
  GET AHEAD Make the dip up to a day ahead. Cover and chill. Bring up to room temperature to serve.
  
  Like this? You'll love...
  
  Anchovy dip
  
  Punchy red pepper dip
  
  Speedy beetroot dip

Per Serving:

Calories: 266
Fibre: 8 g
Total carbs: 22 g
Sugars: 6 g
Total fat: 14 g
Saturated fat: 4 g
Protein: 10 g

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The Good Housekeeping Cookery Team

An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).

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