Mutabbal is a Middle Eastern dip that is similar to baba ganoush, but made with roasted eggplant, tahini, lemon juice, garlic, and olive oil. It is a common dish in countries such as Lebanon, Syria, and Jordan, and is usually served as an appetizer or side dish.
Here is a recipe for mutabbal:
Ingredients:
- 2 medium-sized eggplants
- 2 cloves of garlic, minced
- 1/4 cup tahini paste
- 1/4 cup lemon juice
- 1/4 cup olive oil, plus more for drizzling
- Salt and pepper to taste
- Chopped parsley for garnish (optional)
Instructions:
- Preheat the oven to 400°F (200°C). Pierce the eggplants all over with a fork, and place them on a baking sheet lined with foil.
- Roast the eggplants in the oven for about 45 minutes, or until they are tender and the skin is charred.
- Let the eggplants cool for a few minutes, then peel off the skin and discard it. Scoop out the flesh and place it in a colander to drain any excess liquid.
- In a food processor or blender, combine the eggplant flesh, garlic, tahini, lemon juice, and olive oil. Pulse until the mixture is smooth and creamy.
- Season the mutabbal with salt and pepper to taste, and transfer it to a serving bowl.
- Drizzle some extra olive oil over the top, and sprinkle with chopped parsley if desired.
- Serve the mutabbal with pita bread, crackers, or fresh vegetables for dipping.
Mutabbal can be stored in an airtight container in the refrigerator for up to a week. Before serving, let it come to room temperature and stir well, as it may thicken or separate over time.
