Middle Eastern cuisine is known for its huge selection of appetizers, referred to as “Mezze”.
Mutabbal is a Middle Eastern popular mezze dish or dip that is made from roasted eggplants, tahini, yogurt, olive oil, lemon juice, garlic and salt.
Traditionally, the eggplant are baked or broiled over an open flame before peeling, so that the pulp is soft and has a smoky taste.
Mutabbal is usually being confused with Baba Ghanoush which is similar to Mutabbal but Baba Ghanoush has more ingredients like parsley, chopped tomatoes, green and red pepper. Both dishes are amazingly delicious.
- 3 medium eggplants
- 2 cloves garlic
- 2 tablespoons tahini
- 2 tablespoons lemon juice
- 1 tablespoon yogurt (optional)
- 2 tablespoon olive oil
- Salt (to taste)
- Clean the eggplants. Prick each one with a fork so the eggplant doesn’t explode inside the oven and place them on a baking sheet.
- Place the eggplants under the broiler and broil for about 20 min or until completely shrunken and soft.
- Put the roasted eggplants in a bowl and wrap it with a plastic wrap to steam so it becomes easier to peel. Allow eggplants to rest for 10 minutes.
- In a food processor, add peeled eggplants, garlic, olive oil, tahini sauce, lemon juice, yogurt and salt.
- Blend all the ingredients until smooth.
- Spread on a plate and drizzle with olive oil.
- Serve with pita bread.