Mutabal is a traditional Middle Eastern dip made from aubergine (eggplant) which tastes absolutely amazing. The eggplants are usually grilled on a stove top which gives them a nice smoky flavor but you can also roast them in the oven.
Mutabal is traditionally served as an appetizer with pita bread, crackers or sesame bread sticks (That’s our favorite ;))
1 Big Eggplant
4 tbsp. Tahini.
10 tbsp. Yogurt.
3 Cloves Mashed Garlic.
2 tbsp. Lemon Juice.
3 tbsp. Olive Oil.
Salt to Taste.
1 tsp. Sumac to garnish
2 tbsp. Pomegranate seeds to garnish
Mint leaves / Parsley to garnish
- Place the eggplant on stove top on flame. Keep rotating until entire skin is charred and flesh inside is soft and pulpy. Inserting a knife or skewer inside will tell you when flesh is completely soft.
- Allow it to cool for a bit and then peel the skin off, removing all the cooked, eggplant flesh in a large bowl. Discard any large chunks of seeds.
- On a chopping board, take 3 peeled garlic cloves and mash them with the side of the knife blade until you get a coarse paste.
- Mash the eggplant flesh with a fork, adding the tahini, yogurt, salt, garlic paste, juice of lemon.
- Remove this into a shallow bowl. Garnish with extra virgin olive oil and mint leaves / parsley. Dust some sumac and add pomegranate seeds to add color to the dish.
- Serve with pita bread, crackers or sesame bread sticks.