mutabal

Mutabal&nbsp;is a smoky Middle Eastern dip made with eggplant. This is a beautiful, creamy dip and is a wonderful way to use brinjal or eggplant.

Mutabal Recipe

Eggplant

Onion (Chopped)

tbsp Tahini (Mix 2 part sesame seeds

Lemon

tsp Garlic (Chopped)

Greek Yogurt

Salt

tbsp Extra Virgin Olive Oil

Wash the eggplant and pat dry.

Make a few incisions on the eggplant and roast directly on a gas stove or in an oven till the skin turns black and the flesh is softened.

Remove the blackened skin of the eggplant.

Add the flesh and remaining ingredients in a blender and just blend to am ke a smooth dip.

Garnish with olive oil, coriander and pomegranate kernels.

Serve with pita or any other crackers.

Mutabal is a popular Middle Eastern creamy charred eggplant dip. Make this recipe for mutabbal; it&#039;s a delicious snack or appetizer!

Mutabal (Charred Eggplant Dip) + Video

lbs eggplant ((See Note 1))

garlic (minced)

lemon juice (freshly squeezed)

tbsp tahini

salt

tsp cumin

pomegranate seeds (arils)

mint leaves (chopped)

tbsp parsley (chopped)

mint

olive oil

Preheat the oven to 450°F with a rack in the upper third of the oven. Line a large, rimmed baking sheet with parchment paper. Slice the eggplants lengthwise and brush the cut sides lightly with olive oil. Place them cut side down in the pan.

Roast until the interior is very tender and the skin is loose, about 35 minutes. Turn oven to broil and char skin for that smokey flavor, 6-8 minutes. Let rest 5 minutes to cool.

Scoop the flesh out of each eggplant, discarding the skins, and place in a colander or sieve over a bowl to drain for 1 hour.

Place drained eggplant in either a bowl to mix by hand, or a food processor to mix. Add the garlic, lemon juice, tahini, salt and cumin and mix well. If slightly bitter add more salt to taste.

Serve in a shallow bowl with a drizzle of the olive oil and topped with the pomegranate and herbs. Perfect to eat with vegetables and pita for dipping.

https://content.jwplatform.com/videos/HjXZUdTy.mp4

Mutabal is a popular Middle Eastern creamy charred eggplant dip. Make this recipe for mutabbal; it's a delicious snack or appetizer!

Mutabal (Charred Eggplant Dip)

Mutabal is a Middle Eastern eggplant dip with a nice smoky flavor. It&#39;s different from baba ganoush and can be served with fresh pita bread as an appetizer or on a mezze platter for a tasty feast!

Mutabal Recipe (Middle Eastern Eggplant Dip)

eggplants (about 1 1/2 pounds)

tahini

yogurt

lemon (juice of)

tsp kosher salt

tsp pepper

Wash and dry the eggplants. Using a fork, pierce them a few times. Turn on the gas stove to medium high and place the eggplant directly on the range (you can have 2 ranges on at the same time to make the process quicker). Char the eggplant for about 5 minutes on each side, flipping every 5 minutes for all parts to cook evenly. This would take about 20 minutes, depending on the size of the eggplant and your heat.

Once the eggplants are fully cooked and tender, place them in a bowl and cover with a plastic wrap. Set the bowl aside for the eggplants to sweat, about 30 minutes, this would make the peeling process easier.

When the eggplants are cool enough to handle, peel then using wet hands, or simply keep them under running water while peeling.

Chop the eggplant finely and add it to a bowl with the tahini, yogurt, minced garlic, lemon juice, salt and pepper. Mix all the ingredients using a fork or a spoon.

Top with olive oil and chopped parsley. Serve with pita, lavash or pita chips.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1659364476/nwnuwerwuq94hfaedmri.mp4

Mutabal is a Middle Eastern eggplant dip with a nice smoky flavor. It's different from baba ganoush and can be served with fresh pita bread as an appetizer or on a mezze platter for a tasty feast!

Authentic Mutabal (Moutabal) recipe - made at home! The secret to its incredible smoky flavor lies in grilling the eggplants until they char and smoke.

Mutabal (Moutabal) Recipe

eggplant

lemon

garlic

tsp salt

pomegranate seeds

parsley

Pita bread

Cook the eggplant over a medium open flame until soft and easily pierced with a skewer or knife, about 4-5 minutes per side. (For a roasted option, see the recipe notes.)

Let the eggplant cool completely, or cover it for 20-30 minutes. Then peel off the charred skin, which should slide off easily. For any stubborn bits, gently wipe with tissue paper. Avoid washing the eggplant under water.

Mash the eggplant flesh in a bowl using a fork. You can also use a blender or food processor.

Add salt, garlic, tahini, and lemon juice, and mix well. Taste and adjust the seasonings, if necessary.

Top the eggplant mixture with olive oil and sprinkle with parsley and pomegranate seeds. Enjoy it along with Lebanese Pita bread!

What do you do if your eggplant has a lot of seeds? Do you remove them or just mash them in?

Clear instructions and great taste, thank you very much ;)

A very delicious dish &lt;3 Thanks a lot for the step by step recipe and all the details, I love that and it really helped me making it (3

https://content.jwplatform.com/videos/k0tzSnGb.mp4

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