Moutabal recipe - Great British Chefs
www.greatbritishchefs.com
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Ingredients
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Instructions
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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 pitta breads