Wednesday, 8 September 2010
Chunky Muttabal.... Mood = Colourful
My mother is still not here and i missing here A lot. It is also Ramadan and i usually associate this time of month with her cooking as she really brings out all the stops. Ramadan is a holy month of fasting and cleansing in the Muslim calender and unfortunately i am not able to do it as i am having a few problems with low blood pressure and anaemia. So i have to keep fully nourished. I always try to have at least 5 different kinds of fruit and vegetables in my diet daily. And i figure the more colourful your plate the better it is for you....
Talking about colourful, my mum makes a delicious muttabal. Muttabal is aubergine grilled for smoky flavour and the pureed mixed with garlic, chillies, tahini and lemon. It is also garnished with pomegranate seeds for that extra uuumph! I absolutely love it.
I decided to make my mums recipe but instead of pureeing it, i kept the aubergines nice and chunky and left the skin on which made for a really dramatic look mixed with the herbs and red jewel seeds.
4 medium Aubergines
2 cloves of garlic
Bunch of parsley
1 red chilli halved and sliced.
* Cut your aubergines in length ways and then again. Cut down the width to make about 6-9 pieces from each half.
* Place on a baking tray and season with salt and olive oil
* Put in a hot oven, 200 degrees and let them roast till tender and cooked through, about 35-40 minutes.
* While the aubergines are roasting make the sauce which you should pour over the aubergines when they are ready.
* Mix the lemon, olive oil, chilli and parsley and season with salt and grated garlic. Mix together and let it infuse for a while.
* When the aubergines are ready, place them on a tray and slather the sauce all over the top and dress with the pomegranate seeds.
Serve and eat quickly as this will soon disappear.
Fresh, healthy, full of flavour and something that you can make in bulk as this tastes better day after day.....