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Mutabal
Smoky Eggplant Dip
A beloved Levantine mezze, Mutabal is a smoky and creamy eggplant dip. It features fire-roasted eggplant mashed with tahini, garlic, and lemon juice, often garnished with pomegranate seeds and fresh parsley. It's a testament to the region's love for simple yet flavorful ingredients.
ð§ ææ
- 2 medium Large eggplants
- 1/4 cup Tahini
- 2 cloves Garlic cloves(minced)
- 2 tablespoons Fresh lemon juice
- 1/2 teaspoon Salt(or to taste)
- 2 tablespoons Extra virgin olive oil(for drizzling)
- 2 tablespoons Pomegranate seeds(for garnish (optional))
- 2 tablespoons Fresh parsley(chopped, for garnish (optional))
ðšâð³ äœãæ¹
- 1
Preheat your oven to 400°F (200°C). Wash the eggplants and prick them all over with a fork. Place them on a baking sheet.
- 2
Roast the eggplants for 40-45 minutes, or until the skin is charred and the flesh is very soft. Alternatively, roast them directly over an open flame on a stovetop for a smokier flavor.
- 3
Let the eggplants cool slightly, then carefully peel off the charred skin and discard it. Scoop out the soft flesh into a bowl.
- 4
Mash the eggplant flesh with a fork until mostly smooth. You can leave some small chunks for texture if desired.
- 5
Add the minced garlic, tahini, lemon juice, and salt to the mashed eggplant. Mix well until thoroughly combined.
- 6
Taste and adjust seasoning if necessary, adding more salt or lemon juice as needed.
- 7
Transfer the Mutabal to a serving dish. Drizzle generously with extra virgin olive oil and garnish with pomegranate seeds and fresh parsley, if using.
- 8
Serve immediately with warm pita bread or as part of a mezze platter.
ð¡ ããã®ã³ã
- âFor an extra smoky flavor, char the eggplants directly over a gas burner or grill.
- âIf you prefer a smoother dip, you can process the ingredients in a food processor, but be careful not to over-process into a paste.
- âMutabal can be made ahead of time and stored in an airtight container in the refrigerator for up to 3 days. The flavors meld beautifully overnight.
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- Add a pinch of cumin for an earthy note.
- For a spicier kick, add a finely chopped chili pepper to the dip.
- Some variations include a tablespoon of Greek yogurt for added creaminess.