Aubergine and tomato mutabal

Aubergine! As a child, I would always say "no way I am eating that!"

I hated it, hated it and hated any way it was cooked. I can't really think of a valid reason for why I loathed it. I just simply did. Growing older, however, I become fond of this vegetable, I just love it.

Grilling the aubergine on the fire adds a smokiness which is impeccable.

This method of preparing the aubergine is so delicious and aromatic, it is a variation from the typical Middle Eastern ways of making dips. I highly encourage you to try this one, I promise you will have only satisfaction.

Apart from being delicious, aubergines are healthy and packed with vitamin C, K and B6. They are also loaded with dietary fibres, antioxidants and minerals.

Incorporating this vegetable into a calorie-controlled diet is excellent as it is considerably low in calories. 100 g equals around 25 calories only, eat more of it for a healthy body and lifestyle.

If you are a fan of this vegetable, you may be interested in trying the traditional aubergine mutabal, Indian spiced smoky aubergine dip, grandma’s aubergine Fattoush, Mediterranean layered vegetables and Danscene tabakh roho (my favourite).

Servings: 1 sharing platter

Preparation Time: 20 minutes

Start to finish: 30 minutes

Ingredients:

400 grams eggplant/ 2 big

1 pepper any colour

1 large onion

2 cloves garlic

3 tablespoons tomato paste

2 tablespoons olive oil

2 tablespoons Tamarind Sauce

1/2 teaspoon Himalayan salt

Pinch of pepper

1/4 cup walnuts

1 teaspoon caraway seed

1/2 cup water

Method:

· Grill and peel the aubergine and pepper as seen in this video. Then chop them finely and set aside.

· Chop the onion and sauté in olive oil with minced garlic to soften then add the tomato paste and sauté for 1 minute. Add the water and cook till the paste is dissolved in the water.

· Add the grilled vegetables, sugar, caraway seed, pepper and add salt to your liking.

· Add the tamarind sauce and adjust the sourness to your liking.

· Place in the serving plate and top with crushed walnuts.

· Serve hot or cold with bread, grissini or crudites.

Per Serving: 783 Calories; 46g Fat (49.9% calories from fat); 15g Protein; 89g Carbohydrate; 16g Dietary Fiber; 0mg Cholesterol; 409mg Sodium.