Moutabal

serves 4
55 minutes

Ingredients

Moutabal

  • 2 aubergines
  • 4 tbsp of tahini
  • 4 tbsp of Greek yoghurt
  • 1 lemon, juiced
  • 2 garlic cloves, crushed
  • 1/2 tsp table salt

Optional garnishes

  • pomegranate seeds
  • flat-leaf parsley, chopped
  • olive oil

Method

1
To begin, use a fork to prick the skins of the aubergines several times - this will stop them exploding as they cook
2
Place over a direct flame for 20 minutes (or until soft) until charred all over to help achieve a wonderfully smoky flavour. Allow to cool for 20 minutes
3
Carefully peel the aubergines, placing the flesh into a bowl and reserving as much of the charred skin as you can
4
Gently stir in the garlic, tahini, yoghurt, lemon juice and salt until combined. Season to taste
5
Add to serving bowls and scatter over garnishes of your choice. Serve warm or cold with pitta breads