Chef’s Nectar, “Mutabel”

Ingredients for making the Mutabel

1eggplant large (500 grams or more)
2tbsp tahini
4 tbsp yoghurt
3cloves garlic
1tsp salt or as per taste
2 pcs/nos lemon
2 tbsp extra virgin olive oil

Method of making the Mutabel

1. Place the eggplant on open flame. Keep rotating until entire skin is charred and flesh inside is soft and pulpy. Inserting a knife or skewer inside will tell you when flesh is completely soft.
2. Allow it to cool for a bit and then peel the skin off, removing all the cooked, eggplant flesh in a large bowl. Discard any large chunks of seeds.
3. On a chopping board, add 2 pinches of salt to the peeled garlic cloves and mash them with the side of the knife blade until you get a coarse paste.
4. Mash the eggplant flesh with a fork, adding the tahini, yogurt, salt, garlic paste, juice of two lemons.
5. Remove this into a shallow bowl. Garnish with extra virgin olive oil. A sprinkling of sumac and pomegranate seeds (optional) will add colour to the dish.
6. Serve as a part of a Mezze platter along with hummus, tabbouleh, labneh and pita breads.
7. Best goes well with Khboz or pitta bread.