Moutabal recipe - Great British Chefs

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