Mutabal with Sesame Pitta Crisps

This smoky aubergine dip is simple to make and incredibly moreish – it’s ideal for preparing ahead, too.

Hands-on time 15min. Cooking time about 30min. Serves 6

◆ 3 large aubergines ◆ Olive oil, to brush ◆ 3 pitta breads, split in half ◆ 1½tbsp sesame seeds ◆ Sumac, to sprinkle ◆ 3tbsp tahini ◆ 4tbsp Greek yogurt ◆ ½-1 small garlic clove, crushed,

to taste ◆ Juice ½-1 lemon, to taste ◆ A little fresh parsley, finely

chopped ◆ Mixed crudités – we used baby carrots, sugar snaps and chicory (optional)

1 Preheat grill to high. Halve the aubergines lengthways and place skin-side up on a large oiled baking tray. Brush with oil, then grill until skin is blackened and flesh is very soft and tender (insert a knife to check), about 25-30min. Set aside to cool briefly, then scoop the aubergine flesh into a colander, discarding most of the blackened skin – though a little will add to the smoky flavour. Leave to drain for at least 10min, or longer if you have time. 2 Meanwhile, preheat oven to 200°C (180°C fan) mark 6. For the pitta chips, brush one side of the pitta halves with oil, then sprinkle with a little salt and the sesame seeds. Cut into rough triangles. Transfer to a large baking tray in a single layer. Cook for 8-10min until crisp and golden. Remove from the oven and sprinkle with a light dusting of sumac. Set aside to cool. 3 Finely chop the aubergine. Transfer to a bowl and stir in the tahini, yogurt, garlic, lemon juice and most of the parsley. Season to taste. Sprinkle with the remaining parsley and a little more sumac, alongside pitta chips and crudités. PER SERVING 266cals, 10g protein, 14g fat (4g saturates), 22g carbs (6g total sugars), 8g fibre GET AHEAD Make the dip up to a day ahead. Cover and chill. Bring up to room temperature to serve.