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 time
- 10 min
- Cook time
- 45 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 lbs eggplant ((See Note 1))
- 4 cloves garlic (minced)
- 1/4 cup lemon juice (freshly squeezed)
- 1/4 cup tahini
- 2 tbsp plain Greek yogurt ((optional))
- 1 tsp salt
- 1/2 tsp cumin
- pomegranate seeds (arils)
- 10 mint leaves (chopped)
- 2 tbsp parsley (chopped)
- 1/4 tsp dried mint
- olive oil
Instructions
- 1
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.
- 2
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.
- 3
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.
- 4
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.
- 5
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.