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

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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