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
