My favourite time of the year is here, and not just because of sunshine, hols, sea and Spritz, but because it's aubergines season!
In Southern Italy we have thousands of recipes with aubergines and during summertime, we eat them like… every day!?
But aubergines are not just a Southern Italy thing: I have travelled far and wide and tried this veg in a million different ways, from curries to stir-fries and dips. Speaking of which, did you know about mutabal? Cause I didn’t, until I travelled to Jordan.
Mutabal is a relative of babaganoush but a lot richer and creamier… something to fall in love with!
If you want to take a quick trip to the Middle East with me, get some pita bread, hummus, falafels and follow me on making this recipe.
2 big aubergines (alternatively use the store-bought roasted ones)
3 tbsp greek-style soy yoghurt
2 tbsp tahini
½ lemon, juice
1 garlic clove
Salt to taste
Pinch the aubergines’ skin with a fork and roast them directly on the stove, turning from side to side until their skin turns black. This will give them a delicious smoky flavour. Alternatively, grill them in the oven.
Set aside to cool and once ready peel off the burnt skin. With a fork, smash the flesh then mix it in a bowl together with the other ingredients.
Serve with a sprinkle of fresh parsley, sesame or pomegranate seeds.