Mutabal Recipe
This delicious smoky Mutabal recipe (Middle Eastern eggplant dip) made with charred eggplant is a quick and easy recipe for all to try and love!
Ingredients
- 1 medium charred globe eggplant
- 2 tbsp. tahini
- 2 tbsp. plain whole milk yogurt
- 1 clove of fresh garlic minced
- 1 tbsp. fresh lemon juice
- 1 tbsp. olive oil
- 1/2 tsp. cumin
- 1/8 tsp. salt or to taste
- 1/8 tsp. black pepper or to taste
- For garnish: Olive oil paprika, and parsley
Instructions
- Prepare the oven. Move the oven rack close to the broil. Then, turn on your oven broil to high.
- Prepare the eggplant. Wash the eggplant and dry it. Then take a knife and poke it all over.
- Broil the eggplant. Place the eggplant on an oven-safe dish (I used a cast iron skillet) and let it grill until the skin turns black and the flesh softens. During the broiling process turn the eggplant around mid-way through cooking. It takes about 10-15 minutes depending on the size of the eggplant. To be sure it is ready, you can simply poke it with a knife. If the knife goes through easily, then it is cooked.
- Remove the eggplant flesh. Once the eggplant is fully charred and cooked, The best way to remove the flash of a charred eggplant is to cut it lengthwise in the middle and remove the flesh with a spoon. Make sure to let the eggplant cool beforehand.
- Mix the ingredients. Then, add the eggplant flesh and the rest of the ingredients into a food processor and blend it to a desired consistency, either smooth or coarse.
- Serve it. Taste and adjust seasonings to your liking then plate it. serve it chilled or at room temperature.
Notes
Tips
- Make it ahead. You can charred the eggplant beforehand and store it in the fridge for up to 3 days, when ever ready to serve it, add the rest of the ingredients and toppings. so this is a great make-ahead party appetizer.
- Make a double batch. Since charring the eggplant is the most time-consuming part of making Mutabal, I usually charred a couple of eggplants and save some for another day and make fresh Mutabal every time.
- Use high heat. High heat sears eggplant skin fast so that the juices stay in which helps in softening and cooking the eggplant flesh fast.
- Taste-test it. Always taste it and adjust the seasonings to your liking.
- Roast the eggplant in an oven instead. Simply remove the eggplant skin and dice it. Drizzle some olive oil and salt and pepper over it and let it roast at 400 °F for about 15 minutes or until soft.
- Grill it on charcoal. Grill until the eggplant skin turns black and the flesh softens. During the process turn the eggplant around mid-way for even cooking.
- Make it vegan. Use vegan nut yogurts like cashew, coconut, or almond yogurt. Use plain ones and not flavored ones. Or you could simply omit the yogurt for this recipe.
- Make it keto. Use Greek yogurt.
- Other toppings ideas:
- Spices: Sumac, Zaatar.
- Herbs: Chives, mint.
- Nuts: pine nuts, hazelnuts, almonds, walnuts.
- Fruits: Pomegranate arils.
- Serve as a dip, appetizer, or snack with:
- Flatbreads such as naan, tortillas, or pita.
- Vegetables stick such as carrots, cucumbers, tomatoes, and pepper.
- Chips and crackers
- Spread it over grilled meat or chicken.
Nutrition
Serving: 1gCalories: 263kcalCarbohydrates: 30gProtein: 6gFat: 16gSaturated Fat: 2gPolyunsaturated Fat: 13gCholesterol: 2mgSodium: 156mgFiber: 8gSugar: 10g
Tried this recipe?Let us know how it was!