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Mutabbal
Syrian smoky eggplant dip - fire-roasted eggplant blended with tahini and pomegranate molasses. This mutabbal offers a deeper, more intense smoky flavor than traditional baba ganoush.
🧂 Ainekset
- 2 large (about 1.5 lbs / 700g total) Eggplants
- 80 ml Tahini
- 3 tbsp Lemon juice
- 2 cloves Garlic
- 1 tbsp Pomegranate molasses
- to taste Salt
- 2-3 tbsp Olive oil
- 2-3 tbsp Pomegranate seeds
- 1-2 tbsp Fresh parsley
👨🍳 Ohjeet
- 1
Prepare the Eggplants: Prick the eggplants all over with a fork. This prevents them from bursting while cooking. Place the eggplants directly over an open gas flame (medium-high heat) or on a very hot grill. Turn them frequently using tongs until the skin is completely blackened and charred, and the eggplants have softened significantly and collapsed, about 30-40 minutes. The flesh should feel very tender when squeezed gently. Alternatively, you can roast them in a very hot oven (230°C / 450°F) on a baking sheet, turning occasionally, until very soft and charred, but this method yields less smoky flavor.
⏱️ 30-40 minutes - 2
Cool and Scoop the Flesh: Once charred, carefully remove the eggplants from the heat and let them cool slightly until they are safe to handle. Cut them in half lengthwise and scoop out the soft, smoky flesh into a colander set over a bowl. Discard the charred skin. Let the eggplant flesh drain for at least 10-15 minutes to remove excess bitter liquid. Gently press with a spoon to encourage draining.
⏱️ 10-15 minutes - 3
Blend the Mutabbal: Transfer the drained eggplant flesh to a food processor. Add the tahini, fresh lemon juice, minced garlic, and pomegranate molasses. Season with salt to taste. Process until the mixture is smooth and creamy. If it seems too thick, you can add a tablespoon of cold water or a little more lemon juice. Taste and adjust seasonings – you might want more salt, lemon, or pomegranate molasses depending on your preference.
⏱️ 5-7 minutes - 4
Serve: Transfer the mutabbal to a serving bowl or plate. Create a swirl on top with the back of a spoon. Drizzle generously with extra virgin olive oil. Garnish with fresh pomegranate seeds and optional chopped parsley. Serve immediately with warm pita bread, crudités, or as part of a mezze platter.
⏱️ 2 minutes
💡 Ammattilaisvinkit
- ✓For maximum smoky flavor, charring directly over an open flame is highly recommended.
- ✓Don't skip the draining step; excess moisture can make the mutabbal watery and dilute the flavors.
- ✓Use good quality tahini that is well-stirred for the best creamy texture and nutty flavor.
- ✓Adjust the amount of lemon juice, garlic, and pomegranate molasses to your personal taste.
- ✓The mutabbal can be made a few hours ahead and refrigerated. Bring to room temperature before serving for optimal flavor.
✨ Omat versiot
Inspiraatiota omaan versioosi tästä reseptistä
- Add a dollop of plain yogurt to the eggplant mixture before blending for a creamier, tangier dip.
- Incorporate toasted walnuts into the blend or as a garnish for added texture and richness.
- For a spicier kick, add a pinch of red pepper flakes or a small amount of finely chopped chili pepper.