Moutabal
Aubergines are at their best at the start of summer. Monica explains why she’s a big fan of this vibrant purple vegetable and shares a recipe for a beautiful roasted aubergine and tahini dip: Moutabal.
Ingredients
- 2 aubergines
- 4 tbsp of tahini
- 4 tbsp of Greek yoghurt
- 1 lemon, juiced
- 2 garlic cloves, crushed
- 1/2 tsp table salt
- pomegranate seeds
- flat-leaf parsley, chopped
- olive oil
Instructions
- 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
Cook it from the original
This recipe comes from greatbritishchefs.com. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on greatbritishchefs.com