- Prick the aubergines all over with a knife and then chuck them straight onto a gas flame. Cook for about 10-12 minutes, turning couple of minutes once charred to cook evenly. You want them to look burnt and a little battered on the outside and be lovely and tender inside.
- Once cool, peel and discard the burnt aubergine skin. Finely chop the flesh and mush it with the side of the knife. Transfer to a mixing bowl and add the garlic, lemon, tahini and a good pinch of salt. Mix well until super creamy, adding more tahini if needed. Start with 8 tbsp and work 10 if you ned it. Check the seasoning and add salt to taste.
- Tip the moutabal onto a serving dish and swirl it around with a spoon. Garnish with the mint leaves and sumac and drizzle over plenty of olive oil. Grab your pittas and tuck in.
1 clove garlic, crushed
The juice of a lemon
8-10 tbsp tahini
a small handful of finely chopped mint leaves
1 tsp sumac
Olive oil to serve
Pitta breads to dunk