Ingredients

• 3 - large black shiny brinjals, cook on flame or in oven
• 3 tbsp - thahina
• 1 tbsp - olive oil
• 2 tbsp - lime juice
• 3 flakes/seeds/cloves - garlic, smashed
• 1 tsp - salt, for taste
• 3 - medium green chillies, remove stem and crush into a paste

How to Make Brinjal Muttabal

• Make 2 or 3 slits in each brinjal. Cook over charcoal, under a hot grill or in an oven, until the skin turns black and the flesh feels soft when poked with a finger.
• When cool enough to handle, peel the aubergines, scraping off and reserving any flesh that comes away with the skin.
• Put the flesh in a large bowl and mash with a fork.
• Add the garlic and salt and continue to mash or pound the mixture, until it is reduced to a pulp.
• Add the tahina paste, lemon juice and chilli paste. Stir thoroughly.
• Spoon the mixture on to a large plate, smooth it over with the back of a spoon and sprinkle cumin.
• Dribble the olive oil over the top and garnish, with the chopped coriander leaves or parsley and black olives.