Mutabal

Ingredients for Mutabal

• 3 medium aubergines, 2 1/2 to 1.4kg total

• 4 plum tomatoes or 2 Jersey tomatoes, finely chopped

• 2 chilli peppers, seeded and finely chopped, optional

• 4 to 5 cloves garlic, minced

• 1 shallot, minced

• 1 cup chopped fresh parsley

• 90ml extra-virgin olive oil or to taste

• Juice of 2 lemons, plus more for finishing

• 1/2 teaspoons ground cumin or to taste

• 1/2 teaspoons freshly ground black pepper

• Sea salt to taste

• Sliced cucumbers for garnish

Prepare a charcoal or gas grill for grilling over high heat, or turn 3 gas burners to high. Place the aubergines directly onto the coals or flame and grill, using tongs to turn them as the skin chars, until blackened all over. Set aside to cool.

Alternatively, roast the aubergine in the oven. Preheat the oven to 204°C and line a baking sheet with aluminum foil. Pierce the aubergines in a few places with a sharp knife, place them on the prepared baking sheet and roast, turning every 5 minutes or so, until the skin is blistered and begins to crack all over. Set aside to cool.

Slice the aubergines in half lengthwise and scoop out the flesh, transferring it directly to a strainer to allow the liquid to release.

Meanwhile, in a medium bowl, combine the tomatoes with the chilli peppers, if using, garlic, shallot, 1/2 cup parsley, 3 tablespoons oil, lemon juice, cumin, pepper and salt. Add the drained aubergine and mix together with a fork. Transfer the aubergine mixture to a serving bowl and drizzle with the remaining 3 tablespoons oil. Garnish with the remaining parsley and surround with the cucumber slices.

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