How to make Sonali Shah’s courgette mutabal

“This recipe is based on an aubergine mutabal, but with a courgette twist,” shares trained chef and food stylist Sonali Shah. “Mutabal traditionally contains tahini, while baba ganoush does not. It also happens to be conveniently plant-based.”

Sonali Shah’s courgette mutabal

Ingredients
(Serves 4)

6 courgettes
2 garlic cloves, crushed or finely chopped
2tsps sumac
2tbsps tahini
½tsp dried mint
2tbsps extra virgin olive oil
1tsp za’atar
Salt

Method:

1. Line a baking sheet with tin foil. Arrange the courgettes on the baking sheet and place under a preheated hot grill for 20–30 minutes or until blackened all over, turning when required. Set aside to cool slightly.

2. Once the courgettes have cooled, halve them length ways, then scoop out the flesh on to a chopping board. Roughly chop the flesh, then add to a mixing bowl (discarding any liquid) along with the garlic, sumac, tahini, mint, one tablespoon of the olive oil and a generous pinch of salt.

3. Serve the courgette mutabal topped with the remaining olive oil and the za’atar.

Dipping suggestion: Flatbreads

Dip In: 80 Delicious Dip Recipes For Entertaining, Snacking & Beyond by Sonali Shah is published by Hamlyn, priced £16.99. Photography: Cara Cormack. Available now