Ingredients:

• 3 large eggplants
• 3 tablespoons tahini
• 5 heaped tablespoons yoghurt (250 g)
• 2 handful of pistachio (35 g), roughly chopped (strongly suggested to use the raw and green ones)
• 1,5 tablespoons butter
• 3 tablespoons olive oil
• 1 heaped teaspoon salt
• 2 cloves of garlic, peeled

To garnish:

• 3 sprigs of parsley, leaves picked
• 3 pinches of red pepper flakes
• ½ lemon’s zest

Prick the eggplants with a knife or fork. Since there is air in the eggplants, they can explode when heated. This step is going to prevent that. If using a gas burner, place the eggplants directly over the heat source. You can place them on a rack as well. It will make it easier turning the eggplants but will take a little more time to cook. Cook until eggplants are completely tender and charred, turning occasionally. They will be cooked in around 10-15 minutes. Check near the stem and bottom ends to see if they are done.

If using an oven, Heat your oven to 250 C (480 F) on grill mode. Lay the eggplants on a tray and place the tray into the oven. Position the tray second shelf from the top. Cook until eggplants are completely tender and charred, turning occasionally. They will be cooked in around 20-25 minutes. Check near the stem and bottom ends to see if they are done.

Place the cooked eggplants in a large bowl and cover with a plate. Let them sweat for a couple of minutes. This will make it much easier to peel them. Meanwhile, mix the tahini, yoghurt and ½ teaspoon salt in a bowl and set aside. Melt a tablespoon butter in a large frying pan over medium-high heat. Sauté the pistachios for a minute and turn the heat off. Spare 1/3 of the pistachios for garnish. Working with one eggplant at a time, use a knife to slit each eggplant and open lengthwise. Scoop out flesh with a spoon. Be careful not to get your skin burned. Smash the garlic with a pinch of salt. Mince the eggplants with a chef knife. Add the garlic, eggplant and the olive oil into the pan and sauté for another 2 minutes. Sprinkle ½ teaspoon of salt and stir. Turn off the heat and let the mixture cool down for a minute. Stir in the tahini yogurt. Transfer the mutebbel on a dish. Finely grate the zest of half of a lemon over the mutebbel. Top with pistachios. Melt half tablespoon butter in a small saucepan. Sprinkle the red pepper flakes when the butter becomes foamy. Whisking or pouring the melted butter back into the pan constantly with the help of a spoon lets the air in and helps your butter to be foamy. Pour the butter on your mutebbel and sprinkle with the parsley leaves. Your insanely delicious and easy meze is ready to take you over the moon.