Look, I actually think that regular muttabal is perfect in the summer. I just want to make that clear. However, this version is utterly perfect in the summer with a BBQ and treated like a salad more than a dip. Spoon heaps of it onto your plate to eat with your BBQ kofta, grilled fish and garlicky BBQ vegetables and it is perfect. while still smoky, its somehow brighter and fresher than our usual- and incredibly popular- muttabal.
ingredients
2 aubergines
1 garlic clove, crushed
handful of parsley, finely chopped
juice of half a lemon
200g natural yoghurt
50g Tahini
salt
a bit of fresh mint, chopped
1 plump red tomato, finely chopped
a good glug of extra virgin olive oil
method
turn your gas hob on and place your whole aubergines onto the open flame while you start mixing the base up. let the skin blister and burn and the aubergine change shape and deflate, turning every 5 minutes or so. i leave mine on the hop for 15-20 minutes.
mix together the tahini, yoghurt, salt, parsley, lemon juice and garlic util well combined and smooth. if you feel its too thick add a small drop of water (this may be the case if you used a slightly thicker yoghurt).
when the aubergine is burnt and smoky, remove from the fire and remove the skin from the flesh by feeling it off with a teaspoon or remove the flesh from the skin by scooping- whichever method works for you! Add it to the yoghurt mixture and crush and chop the aubergine down a bit to combine. i like mine quite lumpy still so I wouldn’t overwork it.
arrange it all on a plate or shallow bowl and then scatter over the mint, some parsley, tomato and drizzle some olive oil over.
The Olive Tree Kitchen 