2 large aubergines
Wash the aubergines and pull the green stalks off the ends. Prick the skin all over with a fork then stick a fork in the stalk end of each aubergine (jam it right in). Put the gas ring on full and hold the aubergines in the flame, turning them so that they get evenly burned. Yes, that's right, burned. It should take about 10 minutes, but by the end the fruits should be thoroughly charred black. The skin should be cracking and starting to peel and catch fire.
1 or 2 cloves of garlic
2 tablespoons of olive oil
1 - 2 tablespoons of tahini (optional)
Go and do something else for 20 minutes and leave your roasted aubergines to cool. When they are cool, peel the skin off and give them a rinse under the tap. Slice the fruits thinly then give them a rough chop. By this time they'll be almost pureed. Put the mush into a flat bottomed container and add the garlic, chopped or crushed, and the oil and salt. Mash everything up a bit more. Use a fork or a vegetable masher. If you want to put tahina in, do it at the end.
Mutabl is great served with fresh bread and tabouleh.
If you don't have gas, another option is to boil the whole aubergines for about 15 to 20 minutes. The skin will strip off fairly easily but you should also squeeze out the excess liquid from the aubergines before chopping and mashing them. You might want to do it this way even if you do have gas but you wont get the smoky toasted flavour that roasting gives.
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