• Skip to main content
  • Skip to after header navigation
  • Skip to site footer
Nordic kitchen stories logo

Nordic Kitchen stories

Inspired by family recipes

  • Home
  • Recipes
    • Baking
    • Breakfast
    • Brunch
    • Cakes
    • Desserts
    • Dinner
    • Drinks
    • Festive
    • Fika
    • Fish
    • Foraged Food
    • Gluten-Free
    • Healthy
    • Lunch
    • Main
    • Nordic
    • Pickling
    • Preserving
    • Salads
    • Sharing
    • Snacks
    • Soups
    • Sourdough Baking
    • Starters
    • Vegan
    • Vegetarian
  • Bespoke Cakes
  • Workshops
    • Sourdough Workshop
    • Nordic Baking Workshop
    • Pastry – Savoury Tarts
  • Work with me
  • About
  • Yulefest Ebooklet

Smoky Aubergine Moutabel with Yogurt Flatbreads

23rd August 2018 by Louise
Moutabel & Flatbread
Smoky Aubergine Moutabel & Flatbread

I have spoken at length about my Swedish heritage on my mother’s side but I haven’t yet mentioned that my father was born in Egypt to Maltese parents, I know, I’m an eclectic mix of cultures and nationalities. Many Italians lived in Cairo at that time so this influenced the way they cooked. Both my paternal grandparents loved to prepare a meal and I can recall my grandmother making not only pasta but dishes from the Middle East.

This middle Eastern dip made with creamy aubergine and a sting of garlic is light and airy, accented with nutty olive oil – sounding familiar? Think of Moutabel as the harmonious twin of babaganoush; almost identical ingredients, expressed just a bit differently. If you didn’t have them side by side, one could easily mistake them for one another. This highly adaptable recipe is not only delicious, but it is nutritious and can be adjusted to suit vegans.

I have served this many times at barbecues, it is a real crowd pleaser as my family and friends love a spicy dip. I make my flatbreads with Greek bio live yogurt but if you are vegan you can easily substitute this with almond milk.  Personally I do eat meat and love it served with lamb as the inclusion of tahini just works so well.

The flatbreads are very simple to make, they can even be prepared in advance, wrapped them in foil and re-heated in the oven. They are even good the next day if they have been stored in a plastic bag.

Moutabel
Print Recipe

Smoky Aubergine Moutabel with Flatbread

Prep Time15 minutes mins
Cook Time45 minutes mins
Total Time1 hour hr 40 minutes mins
Course: Lunch/Dinner
Cuisine: Middle Eastern
Servings: 4 appertiser
Author: Louise

Ingredients

  • 2 Medium Aubergines
  • 4 Tbls Tahini 
  • Juice of 1 -1 1/2 Lemons depending on your taste
  • 1 Large clove Garlic finely chopped
  • 4 Tblsp Extra Virgin Olive Oil
  • 2-3 Tbls Chopped Parsley and Mint
  • Pomegranate seeds
  • 1/4 tsp Cayenne Pepper
  • Fine Sea salt to taste

Yogurt Flat Breads

  • 350 g Self raising flour or plain flour + 2 tsp baking powder
  • 350 g Greek style yogurt
  • 1/4 tsp Fine sea salt

Instructions

  • Begin by pricking the skins of the aubergines several times - this will stop them exploding as they cook. Place directly on the hot coals of your barbecue and bake for 25-35 minutes or until soft and charred all over to help achieve a wonderfully smoky flavour. Allow to cool for 20 minutes. If you are baking them in the oven, heat to approximately 225°C, the cooking time may vary.
  • Carefully peel away the aubergine skins, placing the flesh into a bowl and whilst the flesh is still warm mash with a fork and add the tahini, it will incorporate much more easily. Add the remaining ingredients except a tablespoon of the olive oil and the pomegranate seeds.  Spoon onto a plate, drizzle with the remaining oil and sprinkle with the pomegranate seeds.
  • Place the self raising flour (or plain flour & baking powder)in a bowl with the salt, stir.  Now add the yogurt, mix until you have a smooth dough, dip it out onto a floured work surface and work it for a minute or until you have a smooth dough.  Place back into the bowl and let it sit for an hour.
  • Divide into approximately 10 balls.  Flour your work surface and have a hot cast iron pan ready, no need to add any oil.  Roll out each flat bread and pop one at a time in the pan, turning when golden on each side.  

 

Share this:

  • Print
  • Facebook
  • Twitter
  • Pinterest
  • Email
Category: Autumn, Baking, Healthy, Sharing, Snacks, Spring, Starters, Summer, Vegan, Vegetarian, WinterTag: Middle Eastern, Moutabel, vegan recipe
Previous Post:Brined Salmon with Dill infused PotatoesBrined Salmon with Creamy Dill Infused Potatoes & Lightly Pickled Cucumber
Next Post:Liquorice Ice Cream and Homemade ConesLiquorice Ice Cream

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




SPICED CHEESE & ONION BRIOCHE 1 large onion, fine SPICED CHEESE & ONION BRIOCHE

1 large onion, finely sliced
Olive oil for frying
1.5 tsp za’atar
0.5 tsp sumac
S & P
Soft cheese, ie. Camembert, Brie, Tallegio

Brioche (Enriched Dough)
400g strong white flour
220ml milk, warmed
6g fast action yeast
30g butter, room temperature
1 egg, lightly beaten
6g fine sea salt
Beaten egg for glazing
Sesame seeds 

1️⃣ Add the flour, yeast and salt to the bowl of a free standing mixer. Warm the milk to 38C and with the motor running on medium add the milk to the flour, follow with the egg, then the butter. Mix on medium for 5-6 minutes. Place in a bowl, cover and prove for 30-40 minutes or place in the fridge to use the following day if preferred.

2️⃣ Divide the dough into 8 and roll with a cupped hand into buns. Then with a rolling pin, flatten and roll into a disc shape. Place on a lined tray. Top each disc with cheese, then follow with the cooled onion mixture. Cover and prove for 30-40 minutes. Brush with beaten egg, then sprinkle with sesame seeds
Bake in a preheated oven on 200C fan for 10-12 minutes. Eat warm. (Freeze on the day of baking). 
.
.
.
.
.
#christmasfood #christmasbaking #bakefeed @britainsbesthomecooks_ #moodylight #brioche #feedfeed #recipereels #delicious #nordickitchenstories
Could there be a more festive-looking soup than th Could there be a more festive-looking soup than this? With the arrival of December on Friday, my attention turns towards Christmas and all its preparations…

I made this nourishing and hearty bowl of goodness using the 'Maris Bead' Fava Beans from my variety box from Hodmedods. A riff on Olia Hercules recipe for borsch.

Here’s what I did…
If using dried beans, drain the soaked beans and cook in a saucepan of boiling water for 45-60 minutes or until soft.
Pour 1.5 litres of veg or chicken stock into a large saucepan, put on the hob over a medium-high heat and bring to the boil. Add approx 300g diced celeriac or potato to the pan and boil for about 8-10 mins.

Heat a generous glug of olive oil in a large shallow pan over a low-medium heat. When it’s hot, add a finely chopped onion and cook, stirring, until it softens (approx 10 mins). You’re looking to slightly caramelise the onion and. Now add 2 large peeled beetroot, cut into matchsticks (I used a mandolin) and cook for 5 minutes before stirring in a can of chopped tomatoes.
Boil for a few minutes, then tip the contents of the frying pan into the saucepan with the stock and potatoes/celeriac. Add half a small white or red cabbage and drained beans. Simmer for 3-4 minutes – you may need to add more stock or water to loosen. Taste the soup, season if necessary.
Ladle the soup into bowls and serve with crème fraîche or Greek style yogurt and a few chopped fronds of dill, parsley & sunflower seeds.
Yesterday morning began early with a refreshing ch Yesterday morning began early with a refreshing chill in the air and stunningly bright blue skies. My Pepparkakor workshop at @the.maker.space was delightful, filled with both familiar and new faces. We made, baked, and decorated dozens of ginger thins. 
We don’t get many winter days like this so I couldn’t resist taking a walk under the afternoon sun. Did you notice the angle cloud? 

#workshops #learnsomethingnew #pepparkakor #oxfordshire
Interesting feedback on your preference between Re Interesting feedback on your preference between Reels and stills on stories! It appears most of you favour stills. This post was initially going to be a video, well I’ve struck half way between the two😅 (video now on Stories, saved in highlights).

We enjoyed them paired with pickled red cabbage, quinoa and salad for lunch. They're also great as part of a mezze meal or served smaller as canapés. 

Yellow Pea & Pumpkin Croquettes 

350g pumpkin, roast & skin
150g dried whole yellow peas (or split) soaked overnight
1/2 small onion, finely chopped 
1-2 garlic cloves, minced
1 tbsp finely chopped flat-leaf parsley
1 tbsp finely chopped coriander
1/4 tsp cayenne pepper 
1/2 tsp ground cumin
1/2 tsp ground coriander 
1/4 tsp ground cardamom 
1/2 tsp baking powder
sunflower oil for brushing

Serve with herby Greek yogurt, (I added chopped dill)

12 croquettes 

1. Place the yellow peas (or split peas) in a bowl and cover with cold water at least twice their volume. Set aside to soak overnight.
2. The next day, drain the peas and combine them with the onion, garlic, parsley and coriander. Pulse in a food processor 2-3 times, (if using split peas pulse twice) until it is finely chopped, but not mushy or pasty, and holds itself together. Once processed, add the spices pumpkin, baking powder, 1/2 teaspoon salt. Mix well by hand until smooth and uniform. Cover the mixture and leave it in the fridge for 1 hour or until ready to use.
3. Shape into croquettes, brush with oil and grease the air fryer tray too. Airfry on 160C for 15-20 minutes or until golden. Serve with Herby Greek yogurt.
Been a while since I shared one of my celebration Been a while since I shared one of my celebration cakes! For those who've followed me for a while will know chocolate isn't my top pick, however I adore designing chocolate cakes. 

This one taught me not to recommend it as a birthday cake... Picture it with candles and delicate chocolate curls - chocolate snowflakes, if you will! 😳
Guinea Fowl Meatballs with Barley & Mushroom Risot Guinea Fowl Meatballs with Barley & Mushroom Risotto

Here’s a winter warmer!
It’s not often I post poultry or meat on my feed. I do occasionally like to eat it though, especially Guinea fowl, it’s such a tasty bird. This can be made with chicken too. 

300-350g minced Guinea fowl or chicken thighs 
1 small courgette, coarsely grated
1 garlic clove, minced
½ tsp ground cumin
½ tsp ground cinnamon
A pinch ground allspice
A pinch chilli flakes
small handful parsley leaves, roughly chopped
small handful mint leaves, roughly chopped
½ lemon, zest only

100g pearl barley, rinsed
1 small onion, finely chopped
1 clove garlic, minced 
150g mixed mushrooms, sliced
320ml approx chicken or veg stock
1 Tbls chopped parsley 
30g Parmesan, grated 
1 tsp cream cheese, full-fat

Fried crispy sage

(Serves 2-3)

For the meatballs. Place the grated courgette in a colander & sprinkle with a little salt. Leave for 20 minutes, then use your hands to squeeze out as much liquid as possible.
Transfer to a bowl with the chicken, garlic, spices, herbs, lemon zest, a generous sprinkling of salt & plenty of pepper. Using wet hands, shape into about 15 small balls.
Pour 1 Tbls oil into a large non-stick sauté pan, and place on a high heat. Once hot, add half the meatballs and fry for 2-3 mins, turning throughout until golden brown all over. Transfer the meatballs to a baking tray, repeat with the remainder. Now finish cooking in a preheated oven. 

In a frying pan, set to high, add a little oil and fry the mushrooms until golden. 
Heat a pan over a medium heat. Add a knob of butter & a little olive oil, once melted, add the onion a pinch of salt. Gently fry for 10 minutes, or until the onion is translucent. Add the garlic and continue to cook for two minutes.
Now add the pearl barley. Turn up the heat and cook for 2-3 minutes. Turn down the heat to medium and add a ladleful of warm stock. Stir well to mix &, once absorbed, add another ladleful, stirring now & again. Repeat until the stock is used up or the barley is tender approx 25 mins. *you may need to add a little more stock.
Add the mushrooms, taste & season to taste with S & P. Add the Parmesan, cream cheese & crispy sage.
Nordic kitchen stories logo

Sign up to receive my latest recipes by email

Copyright © 2023 · Louise Hurst · Privacy Policy · All Rights Reserved · Website by Callia Web