Trio of Moutabel paired with Pear beauty by Dilmah (ICED TEA)

Methods and Directions

• Stick the eggplants on a couple of skewers and grill over an open flame the skin will blacken and wither with the heat, keep turning them until the skin and the flesh is soft.
• Take them off the flame and keep them aside to cool.
• Peel the eggplants under cold running water so any blackened skin will wash away.
• Drain them overnight in the fridge to remove excess moisture.
• Chop the eggplant to form a rough pulp. Caution not to make it like a paste.
• In mixing bowl put the chopped eggplant, the tahini, yoghurt, salt and lemon juice one by one to mix well.
• This will be the basemoutabelDivide this into three parts and keep in the fridge.

• Peel and cut the beetroot in small cubes and roast in the oven till cooked
• Make a pulp
• Now take one part of the moutabel and mix the beetroot pulp. Check salt and add if necessary

• Chop the fresh zaatar leaves and mix with the 3rd part of the moutabel. This makes the zaatar moutabel.
• Now slice the pumpkin and cut this to a round shape about 3/4th of an inch diameter and ½ inch thick.
• Roast it in the oven at low heat taking care not to colour it but until just cooked. Scoop a little at the centre and fill with beetroot moutabel.
• Peel and cut cucumber into roundels about 3/4th inch height. Scoop the inner core half way through and fill with plain moutabel.
• Cut the small tomato to about 3/4th height and scoop the seeds.
• Fill the tomato cup with zaatarmoutabel.
• Garnish and present as shown.

• Chill the high ball glass
• Add all the ingredients into a cocktail shaker
• Fill the shaker with ice cubes
• Shake vigorously
• Strain into the chilled high ball glass
• Garnish with a slice of pear and a sprayed orange zest