MOUTABAL

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

Step 1

TO BEGIN, USE A FORK TO PRICK THE SKINS OF THE AUBERGINES SEVERAL TIMES – THIS WILL STOP THEM EXPLODING AS THEY COOK

Step 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

Step 3

CAREFULLY PEEL THE AUBERGINES, PLACING THE FLESH INTO A BOWL AND RESERVING AS MUCH OF THE CHARRED SKIN AS YOU CAN

Step 4

GENTLY STIR IN THE GARLIC, TAHINI, YOGHURT, LEMON JUICE AND SALT UNTIL COMBINED. SEASON TO TASTE

Step 5

ADD TO SERVING BOWLS AND SCATTER OVER GARNISHES OF YOUR CHOICE. SERVE WARM OR COLD WITH PITA BREADS

The Best of the
Mediterranean

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