Aubergine moutabal with green tarator, almonds, pul biber and parsley

another bajes beach club favorite: a simple variation on the classic moutabal aubergine…..just with some more make-up……yeah i just love to drizzle, sprinkle and all of that. It gives you extra flavour and texture and that’s what i like in life in general. Makes it more exiting don’t you think?

 1 bunch of parsley
150 ml of tahina 
1 big aubergine aka eggplant
5 tsp of Greek yoghurt
1/2 clove of garlic, finely grated
olive oil
almonds
pul biber

Make the green tarator: chop half of the parsley roughly and add to a kitchen machine with half a small glass of water. Mix until you have a green water. Mix the green water into the tahina with some salt and stir loose. If the tahina thickens: don’t you worry we have all been there. Just add some more water, stir again and all is fine. 

Gril the aubergines on the flame or bbq. If this is not available, poor you! Then use the oven grill, works just as fine only less of smokey flavour. Grill them until they are just soft and blackened. 

Leave to cool, peal off skin and remove charred pieces. Mash with a fork and mix with the yoghurt, garlic and some salt. Fry the almonds in some oil and chop finely with some salt. Cut finely the parsley. Spread out the aubergine mixture, drizzle with the green tarator and olive oil, sprinkle with the almonds, parsley and pul biber! Tuck right in with warm flatbread.