Mutabal
Mutabal is creamy, smoky, and tangy making it a delicious and healthy addition to any meal or snack. Perfect as a dip or spread, it is a must-have addition to your mezze platter or appetizer spread.
Ingredients
- 1 large eggplant aubergine
- 2 cloves garlic minced
- 2 tbsp tahini sesame paste
- 2 tbsp lemon juice adjust to taste
- ½ - ¾ cup Greek yoghurt
- 2 tbsp olive oil plus more for drizzling
- Salt to taste
- A few drops of liquid smoke optional
- Sumac or paprika for garnish optional
- Pomegranate seeds for garnish (optional)
Instructions
- Preheat the oven to 200°C.
- Wash the eggplants and pat them dry with a paper towel.
- Cut the eggplants lengthwise into halves. Using a sharp knife, make shallow diagonal cuts (strokes) in a crisscross pattern on the flesh side of each eggplant half. Be careful not to cut through the skin.
- Sprinkle salt evenly over the scored flesh of the eggplants. This helps to draw out excess moisture and enhances flavour.
- Drizzle a few drops of liquid smoke over each eggplant half. Liquid smoke adds a smoky flavour.
- Optionally, you can also add olive oil and any herbs or spices of your choice for additional flavour. Rub the seasoning evenly over the surface of the eggplants.
- Place the seasoned eggplant halves, scored side up, on a baking sheet lined with aluminium foil and roast in the preheated oven for about 45-60 minutes, or until the eggplants are completely soft and collapsed.
- Alternatively, you can char the eggplants over an open flame on a gas stove or grill until they are soft and the skin is charred. With the fork's tines, gently pierce the eggplant's skin all around its surface. Make sure to space the holes evenly to allow steam to escape from various points.
- Remove the eggplants from the oven and let them cool until you can handle them comfortably. Peel off the skin and discard it. Place the flesh of the eggplants in a bowl.
- Mash the roasted eggplant flesh and keep it aside.
- In a separate bowl combine the yoghurt, lemon juice, minced garlic, olive oil, tahini, lemon juice, and salt. Adjust the seasoning with more salt or lemon juice if needed.
- Add this to the roasted eggplant flesh and combine everything well.
- Transfer the Mutabal to a serving dish. Drizzle with olive oil and garnish with pomegranate seeds if desired.
- Serve Mutabal as a dip with pita bread, Arabic flatbread, or fresh vegetables. It can also be served as part of a mezze platter alongside other Middle Eastern dishes.
Notes
When roasting eggplants over an open flame, such as on a gas stove or grill, they naturally develop a delicious smoky flavour from the charred skin. In this case, you can skip adding liquid smoke to the aubergine since the smokiness is already infused during cooking.
Roasting eggplants over an open flame is a traditional method that gives a wonderful smoky flavour. Poking holes in the eggplant before roasting or grilling can help the steam escape, preventing the eggplant from bursting as it cooks.
Roast Over an Open Flame:
Pierce the skin with a fork or knife for the steam to escape during the cooking process, ensuring even cooking and preventing any messy mishaps. It's a crucial step to prevent the aubergine from exploding while grilling.
If you have a gas stove: Place the eggplants directly over the open flame on the burner. Turn them occasionally with tongs to ensure even charring. Continue roasting until the skin is completely charred and the flesh is soft and tender. This usually takes about 10-15 minutes.
If you're using a grill: Preheat your grill to medium-high heat. Place the eggplants directly on the grill grates. Grill them, turning occasionally, until the skin is charred and the flesh is tender, about 10-15 minutes.