👨‍🍳 作り方

1. 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. 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. 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. 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