Moutabal

Learn how to make this Middle Eastern aubergine and tahini dip, very similar to baba ganoush. This is pure, creamy aubergine awesomeness, perfect for pita or flatbread and the kind of thing you want to eat all the time. Which is just as well because it’s extraordinarily easy to make.

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