Moutabal
by
- Side
- Easy
- serves 4
- 55 minutes
PT55M
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.
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
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Moutabal
