Mutabal (Charred Eggplant Dip)
Mutabal is a decadently creamy and flavorful Middle Eastern dip made from charred eggplant, tahini, olive oil, garlic, and spices.
Prep Time10 minutes mins
Cook Time45 minutes mins
Drain Time30 minutes mins
Total Time1 hour hr 25 minutes mins
Course: appetizers
Cuisine: Middle Eastern, Palestinian
Servings: 6
Author: Kevin
Garnish
- pomegranate seeds (arils)
- 10 mint leaves chopped
- 2 tbsp parsley chopped
- 1/4 tsp dried 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 30 minutes.
Place drained eggplant in either a bowl to mix by hand, or a food processor to mix. Add the garlic, lemon juice, tahini, yogurt (optional), 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.
- After roasting the eggplant you should have about 1 pound of cooked flesh. If bitter, season with salt to taste. If you'd like to roast or smoke the eggplants, preheat the grill to high heat, 450° to 550°F. Add the whole eggplants and cook on all sides until softened and roasted, about 25 minutes.
Recipe adapted from Sami Tamimi and Tara Wigley's cookbook, Falastin.
Calories: 87kcal | Carbohydrates: 12g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Sodium: 395mg | Potassium: 408mg | Fiber: 5g | Sugar: 6g | Vitamin A: 212IU | Vitamin C: 10mg | Calcium: 30mg | Iron: 1mg