Aubergine & yogurt dip in a bowl with fried bread crackers around it on a platter

Tabbouch w’ Khobez Mekli

Name: Tabbouch w’ Khobez Mekli
Yield: 8-10
Ingredients: 8 medium-sized aubergines (eggplants) – seedless variety, with dark black skin and bright green tops; sea salt; neutral oil, for deep-frying; 3 garlic cloves; 500g (1lb 2oz/2 cups) Greek yogurt; 1½ tbsp crushed dried mint, plus ½ tbsp to garnish; FOR THE BREAD CRACKERS (KHOBEZ MEKLI); 5 whole pieces of Lebanese bread; 2 tbsp Za’atar Baladi (see tip); a handful of oregano leaves (optional)

Mum’s aubergine & yogurt dip with fried bread crackers

Vegetarian

Not Too Tricky

serves 8-10

About the recipe

While Baba Ghanouj (page 183 of Sofra) is popular for its smokiness, it is an acquired taste and one we didn’t love as children. Mum created her signature dip instead; she fried the aubergine and combined it with a garlic and mint yogurt, and, at home, we know this as ‘Tabbouch dip’.

Recipe From

Sofra

By Karima Hazim Chatila & Sivine Tabbouch

BUY THE BOOK

Ingredients

8 medium-sized aubergines (eggplants) – seedless variety, with dark black skin and bright green tops

sea salt

neutral oil, for deep-frying

3 garlic cloves

500g (1lb 2oz/2 cups) Greek yogurt

1½ tbsp crushed dried mint, plus ½ tbsp to garnish

FOR THE BREAD CRACKERS (KHOBEZ MEKLI)

5 whole pieces of Lebanese bread

2 tbsp Za’atar Baladi (see tip)

a handful of oregano leaves (optional)

Method

It is crucial to draw out the liquid from the aubergines with salt before frying. They must be prepared on the day so start by washing them and removing the tops.
Remove the skin of the aubergines, leaving a few thin strips of skin around (like a zebra pattern), as the skin adds texture. Cut the aubergines in half lengthways, then in quarters so you have 4 boats. Chop into large cubes and place in a strainer.
Place the strainer over a bowl and add a large handful of salt. Leave, uncovered, overnight in the fridge.
Tear the bread into large palm-sized pieces. The inner side of the bread is coarse and that is the side that should be face down when frying. Place a colander over a bowl beside the stove.
Heat up a medium-sized frying pan or wok and add 500ml (17fl oz/2 cups) of oil. Once the oil is hot, reduce to a medium heat, add one piece of bread to test the frying time and colour. Once you place the bread in the oil, tap on each corner to stop it from curling up. The colour of the bread should be golden when it leaves the oil and then usually darkens to a light brown once it has cooled down. Once you get the hang of it, you can start frying in batches of 4, but be mindful not to overcrowd the pan. Leave the bread crackers to cool down and any excess oil to drip off in the prepared colander.
In the same pan, add more oil and begin to fry the aubergines in small batches for about 10 minutes until they are browned on the outside and soft on the inside. Place the fried aubergines in a colander to strain any excess oil further. Leave the aubergines to drain for at least 2 hours.
To prepare the yogurt, place the garlic and a generous pinch of salt in a pestle and mortar and crush before transferring to a mixing bowl. Add the yogurt, using a wooden spoon and beat the yogurt with the garlic and salt mixture. Once combined, mix in the crushed dried mint. Taste and add more salt or garlic if necessary.
Once the aubergines have drained, tear them slightly with your fingers into the yogurt mixture, and then combine until you have a thick and textured dip.
To serve, place the fried bread crackers on a platter and generously sprinkle the za’atar all over, and fresh oregano if you like. Garnish the dip with dried mint and serve alongside the fried bread crackers.

Traditional Za'atar

Za'atar is the Arabic name for the green wild thyme that is dried and used to create the spice blend of the same name. Many native varieties of za'atar grow in the levant, with its thin, spiky green leaves and purple flowers, which produce quite a spicy, hearty, earthy flavour – with variations throughout the region. The za'atar spice blend consists of dried thyme, sumac, toasted sesame seeds and salt.

Makes about 150g (5oz)

20g (¾oz/⅔ cup) native Lebanese za'atar or 15g (½oz/⅓ cup) dried thyme and 15g (½oz/⅓ cup) dried oregano

15g (½oz/⅓ cup) sumac

40g (1½oz/¼ cup) toasted sesame seeds

sea salt, to taste

Place the dried herbs, sumac and sesame seeds in a dry frying pan (skillet) on a low heat and combine until fragrant, then season with salt and leave to cool. Store in an airtight glass jar for up to 6 months.

Tags

Cookbook Club Aubergine Vegetarian Dips & salsas Dinner Party Entertaining

More recipes from Sofra

Join Cookbook Club

Labne

Eggs and garlic chives on a large platter, as part of a breakfast spread

Bayd a Toum

Expand your culinary horizons

Cookbook Club

Celebrate more amazing authors, cultures and food from all over the world in Jamie's Cookbook Club!

related features

Jamie holding a bowl of broccoli and cauliflower cheese

Vegetarian roast dinner recipes

From tasty mains to easy ways to veggie-fy your gravy or stuffing, check out our selection of recipes for the ultimate vegetarian Sunday roast.

chestnut mushroom tart with beg and seasoning

The best vegetarian options for Christmas Day

Beautiful vegetarian options for Christmas Day dinner that will blow your regular but roast out of the water. Healthy and super simple recipes.

Black forest gateaux with chocolate flakes on top and gold leaf scattered - the perfect Christmas dessert

Delicious Christmas desserts

Round off your festive feast with one of our beautiful Christmas dessert recipes. From retro trifle to Black Forest cheesecake and so much more.

Mushroom & lentil pappardelle pasta with basil leaves on top

18 brilliant vegetarian pasta recipes

Try out some of Jamie Oliver's brilliant vegetarian pasta recipes. These tasty meat-free Italian dishes make veg the star of the show.

summer vegetarian recipes broad bean bruschetta

Our favourite summer vegetarian recipes

Vibrant salads, sumptuous summer pies, smoky grilled veg and more – here are our top 10 summer vegetarian recipes you'll make time and time again.

veggie challenge jamie oliver in kitchen

Jamie Oliver’s 5-day Veggie Challenge!

Could you go meat-free for five days? Join Jamie on his 5-day Veggie Challenge and you’ll find it’s easier than you think.

St George's Day jamie on moped in London

6 recipes for St George’s Day

With a bounty of regional, seasonal ingredients to choose from, St George’s Day is a lovely time to celebrate the best recipes from Newcastle to Penzance.

How to get 5-a-day, every day!

Getting your 5-a-day has never been easier with these gorgeous breakfast, lunch and dinner recipes that provide your daily quota of the good stuff.

7 veg tagine with herbs on top in a bowl

How to make 7-veg tagine

Veggie, vegan, dairy-free, and packed with a whopping seven portions of your daily veg – follow our simple steps for a super-tasty, veg-packed dish.