Moutabel or Baba Ghanoush? Whatever you choose to call this tasty Middle Eastern side dish of Smoky Eggplant and Tomato Salad - sometimes made with the addition of tahini, sometimes yoghurt, sometimes neither - it is the glorious, charred eggplant that is the star.
Caren.
SMOKY EGGPLANT AND TOMATO SALAD
2-3 eggplants, left whole, and pierced with a sharp knife
2 tablespoons extra virgin olive oil
1 lemon, juice only
2-3 ripe tomatoes,
2 garlic cloves
1 tablespoon parsley and/or coriander leaves, chopped
Sea salt to taste
Grill, roast or barbecue the eggplants until the skin is charred and the flesh soft.
Set aside to cool. Peel and finely chop the flesh, removing the larger seeds. Place in a sieve for 30 minutes to allow the bitter juices to drain away. Place eggplant flesh in a bowl and beat in olive oil and some of the lemon juice.
Place tomatoes and garlic cloves into boiling water and leave until the skins begin to lift, about 20 seconds, then plunge into iced water. When cool enough to handle remove the skins and discard. Finely chop the tomatoes and the garlic. Mash into the eggplant mix until well combined. Stir in leaves and season to taste with sea salt and additional lemon juice.
Serve at room temperature as part of a mezze selection or to accompany grilled meat.