Aubergine hummus with mussels and sesame vinaigrette

Step by step

1. Step 1

   Clean and debeard the mussels carefully and place in a saucepan with the wine. Cover and cook for about 5 minutes over a medium heat. Uncover, leave to cool, remove the mussels from their shells and put by.

   To make the aubergine hummus, also known as mutabal, first wash the aubergines, then dry, drizzle with olive oil and bake on an oven tray in a preheated oven at 200 º for about 30 minutes. Take out of the oven, peel and put the flesh in a bowl. Add the yogurt, a dash of olive oil, a few drops of lemon juice, the tahini and a pinch of salt and blend to get a thick paste.

   To make the vinaigrette, beat the sesame oil in a bowl with the lemon juice, salt and pepper. Finish off by adding some toasted sesame seeds to taste.

   As a serving suggestion, you can arrange the mussels on the plate in a rose pattern, spoon the mutabal into the middle and finish off with the mixed lettuce leaves dressed with the sesame vinaigrette.

2. ‘- We’ve turned the aubergine hummus from an appetiser into a starter that could easily become a full salad.
   – Aubergine hummus is a very versatile dish that goes well with all kinds of grilled fish or roast chicken, as well as making a tasty pasta sauce or a dip for crudités.
   – How about an even quicker and easier aubergine hummus? Simply microwave the aubergines instead of roasting them: cut them lengthways and make some incisions in the flesh so they’ll cook faster. Add some salt and olive oil and microwave on full power for 10-12 minutes, depending on how thick the aubergines are and the kind of microwave you have.
   – If you can’t get hold of any fresh mussels, don’t worry! You can find delicious tinned mussels in the shops that will work perfectly in this salad.