Spicy Mutabal (Aubergine Dip)

1.Preheat your oven to 200°C (400°F). Pierce the aubergines several times with a fork.

2.Place the aubergines directly on the oven rack or on a baking sheet. Roast for 45-60 minutes, or until very soft and collapsed. Alternatively, you can char them over an open flame on a gas hob or grill until the skin is blackened and blistered, turning frequently.

3.Once cooked, remove the aubergines from the oven (or flame) and place them in a bowl. Cover the bowl tightly with cling film or a plate and let them steam for 10-15 minutes. This helps loosen the skin.

4.Carefully peel the skin from the aubergines. Discard the skin. Place the soft aubergine flesh in a colander and let it drain for 10-15 minutes to remove excess liquid. This step is crucial for a creamy, non-watery dip.

5.Transfer the drained aubergine flesh to a food processor or a large bowl. Add the tahini, minced garlic, lemon juice, ground cumin, cayenne pepper, and salt and pepper to taste. If using, add the finely minced red chili.

6.Process until smooth, or mash with a fork for a chunkier texture. Taste and adjust seasoning, adding more lemon juice, salt, or cayenne if needed.

7.Stir in the finely chopped walnuts and chopped fresh parsley.

8.Transfer the mutabal to a serving bowl. Drizzle generously with olive oil. Garnish with extra chopped walnuts and fresh parsley.

9.Serve immediately with warm pita bread, fresh vegetables, or as part of a mezze platter. Mutabal can also be chilled for at least 30 minutes before serving to allow the flavors to meld.