@tarasvegantreats: Tonight’s dinner featuring my luxuriooouuus Mutabal🍆 @tarasvegantreats INGREDIENTS 1 large globe aubergine 1 garlic bulb 3 tablespoons tahina Half a lemon Olive oil for garnish Sea salt Crusty bread to serve METHOD 1] Stab aubergine with a fork multiple times, place onto a baking tray & roast for 45 minutes at 200c or char on a naked flame. Cooking time will vary based on size so gauge by wrinkly skin & collapsed body 2] Cut the garlic top off, revealing the cloves, drizzle with olive oil. Wrap in foil & place into oven along with aubergine until cloves become soft & caramelised 3] Leave aubergine aside to rest, overnight ideally or until cooled 4] Drain any excess moisture that has collected over time & begin to peel the aubergine until only flesh remains. Rip the stalk off and discard 5] Transfer flesh to a mixing bowl or rimmed plate & continuously crush with fork, do not blend instead of this process- texture is required 6] Add lemon juice, a pinch of salt, the squeezed garlic cloves & tahina. Mix well to combine 7] Dollop onto a platter, using the back of your spoon to create swirls 8] Drizzle olive oil into swirls to create a bread dipping platter & enjoy! #veganfood #veganeats #dinner #vegandinner

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Wednesday 02 September 2026 20:31:32 GMT