- Chuck the aubergines straight onto a gas flame and leave to char for about 10-12 minutes. Turn them every couple of minutes so that they cook evenly. You want them to look burnt and a little battered on the outside and be lovely and tender inside. Leave them to cool and then peel off and discard the burnt skin. Finely chop the flesh and chuck it into a mixing bowl.
- Using a fork, give the aubergines a good mix to mash into a paste. Add the tahini, lemon juice, yogurt if using and salt. Mix well.
- Tip the moutalbal onto a serving dish and drizzle over the olive oil and a little extra tahini. Scatter over the mint leaves and Alleppo pepper flakes. Serve immediately.
70g tahini, plus extra for drizzling
The juice of a lemon
2 tbsp Greek yogurt, optional
A handful of mint leaves
A pinch of Aleppo pepper flakes
Olive oil to serve