Moutabel

Eggplant & Sesame Puree

#MiddleEastern #Mezze

Serves: 4

Prep Time: 20 minutes

Cooking Time: 10 minutes

Source: The Abela Book of Middle Eastern Cooking

Ingredients:

1500g Eggplant

150g Tahina

110g Lemon Juice

7g Salt

4g Garlic, crushed (optional)

100g Yoghurt (optional)

Garnish: black olives / mint leaves / paprika / lemon slices or wedges

Method:

Wash and prick skin of the aubergine and grill on hot plate until skin is burned and black. Peel and clean under cold running water and remove seeds. Chill in fridge for 1 hour. Chop eggplant and add Tahina, lemon juice and salt to taste and mix well together (add garlic and yoghurt if desired).

Spoon on to serving plate and garnish with black olives, mint leaves, paprika and lemon slices/wedges.