I used the last of my aubergines to make some more mutabal otherwise known as baba ghanoush. I garnished it with pomegranate seeds as once a year I splash out and buy a pomegranate and pretend I am all fancy and stuff.
We had it with mutton kofte, chickpea dip (not quite hummus as there was no tahini, but it was fabulous) and cacik with some of the last of the cucumbers. It was a feast.
The quantities are not exact – add to taste – make it your own.
Mutabal: aubergines; lemon juice; tahini; couple of spoonfuls of yoghurt; olive oil; seasoning; couple of cloves of garlic.
Cook the aubergine by grilling them, cooking over a flame, or shoving them in the oven – slash them before you cook them otherwise they might explode. Leave to cool and scrape out the flesh from the inside. Feed the skins to your chickens, if you have them, or worms, or compost them – the skins not the worms.
Put the flesh in a food processor with the rest of the ingredients and whizz until it is smooth and tasty. Serve drizzled with oil and with pomegranate seeds, if you are fancy.
N.B. will post recipe for kofte soon – it had my homemade feta in – squeak!