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Mutabal
Smoky Eggplant Dip
A quintessential Middle Eastern appetizer, Mutabal features smoky, roasted eggplant blended with tahini, lemon juice, and garlic, creating a creamy and flavorful dip.
ð§ ææ
- 2 medium Large eggplants
- 1/2 cup Tahini
- 1/4 cup Fresh lemon juice
- 2 minced Garlic cloves
- 1 tsp Salt(or to taste)
- 2-3 tbsp Extra virgin olive oil(for serving)
- 2 tbsp Fresh parsley(chopped, for garnish)
- 2 tbsp Pomegranate seeds(optional, for garnish)
ðšâð³ äœãæ¹
- 1
Preheat oven to 400°F (200°C) or grill the eggplants directly over an open flame until the skin is charred and the flesh is very soft.
â±ïž 30-40 minutesð¡ ããã®ã³ã: Piercing the eggplant with a fork before roasting helps prevent bursting. - 2
Once cool enough to handle, cut the eggplants in half and scoop out the flesh, discarding the skin. Drain any excess liquid from the eggplant flesh.
- 3
In a food processor, combine the eggplant flesh, tahini, lemon juice, minced garlic, and salt. Process until smooth and creamy, scraping down the sides as needed.
- 4
Taste and adjust seasoning with more salt or lemon juice if desired.
- 5
Transfer the mutabal to a serving bowl. Drizzle generously with olive oil and garnish with chopped parsley and pomegranate seeds, if using.
ð¡ ããã®ã³ã
- âFor a smokier flavor, char the eggplant directly over a gas burner or grill.
- âEnsure the eggplant is very soft before scooping out the flesh.
- âAdjust the amount of tahini and lemon juice to your preference.
âš ã¢ã¬ã³ãžã¢ã€ãã¢
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- Add a pinch of cumin for an earthy note.
- For a spicier kick, add a small amount of finely chopped chili pepper.