Moutabal (Dairy-Free)
Every vegan needs a spread in the fridge and in our house it's usually sesame hummus, cashew boursin or this. This takes a little longer than hummus because you need to cook the aubergine but the steps thereafter are pretty similar and just as simple. The idea is to burn the aubergine so the skins are black and blistered but the inside is soft and mushy. The blackened skin gives that mouthwatering smokey flavour. Unfortunately in the photos below you don't see the black skins