This is a great favourite throughout the Middle East and the Eastern Mediterranean. It is easy to make (though in restaurants all too often carelessly done -- the slightly burnt flavour must come through). In the Arab countries it has several names, the most common of which is Mouttabal.

Mouttabal
Whatever it is called it makes a delicious starter with hot Arabic or Pitta bread, especially as part of a Mezze or Hors d'Hoeuvres. Toasted pine seeds, or blanched, peeled slivered toasted almonds make a tasty topping.

* Put two medium aubergines under a hot grill, until one side is quite burnt (about 8 minutes). Turn over and do the other side.
* Remove from grill, leave to cool a little, then cut in half and scoop all the cooked flesh out, including some of the toasted skin (a slightly burnt flavour adds to the effect).
* In your food processor, put the aubergine flesh, two/three tbsp of tahini paste, some cloves of garlic, 1 tbsp lemon juice (or more if you wish), salt and pepper and whizz until you have got a lovely smooth paste.
* Put into a bowl, pat the top with a fork, dribble some olive oil round the edge, sprinkle a little paprika or red pepper over and put a sprig of parsley in the middle.

CHICK PEA AND TOMATO SALAD

Ingredients (for 4-6 servings)

1 400 gram can of chick peas, drained
1 large onion
3-4 medium-large tomatoes
1 large clove of garlic (optional)
Half a teaspoon of powdered cumin
2 tablespoons olive oil
Salt and pepper

Method

* Peel and very finely slice the onion and garlic.

* In a frying pan, cook the onion and garlic quite slowly until they begin to brown and crispen (around 15-20 minutes).

* Add the cumin, stir and carry on frying for a minute or so.

* Peel and de-seed the tomatoes, then chop into thin slices and add them to the pan. Cook slowly for 2-3 minutes.

* Drain the chick peas and add to the pan. Stir and cook for a further 2-3 minutes.

Serve warm, or leave to cool, in which case some lemon juice and chopped mint may be added.