5.0 from 3 votes
Mutabal
Mutabal, an aubergine salad born from baba ghanoush, is a traditional Middle Eastern mezzé made from eggplant, tahini, lemon, yogurt and garlic.
Prep Time
30 mins
Cook Time
30 mins
Total Time
45 mins
Servings: 6 people
Course:
Appetizer
Cuisine:
Middle Eastern , Israeli , Turkish , Lebanese , Syrian , Armenian , Iraqi
Ingredients
- 3 large eggplants
- 3 tablespoons extra virgin olive oil
- 1 cup Greek yogurt (sheep's milk)
- 2 tablespoons Tahini
- Juice of 2 lemons
- 3 cloves garlic
- salt
For the garnishing
- 2 tablespoons finely chopped parsley
- 3 tablespoons extra virgin olive oil
- ½ teaspoon Aleppo pepper (or paprika)
Equipment
- Mortar and pestle
Instructions
- Roast whole aubergines (with skin) in direct contact with a flame or embers until the skin becomes black and the flesh is soft.
- Remove the skin, taking care to remove all charred fragments.
- Squeeze the eggplant pulp to remove as much as possible of the bitter liquid.
- In a mortar, crush garlic cloves with salt using a pestle.
- Then add all the other ingredients into the mortar.
- Using the pestle, mix everything while crushing it roughly. Adjust the seasoning if necessary.
- Pour the mixture on a plate.
- Drizzle olive oil on top.
- Sprinkle with Aleppo pepper (or paprika) and chopped parsley.
- Serve with pita bread.
Cup of Yum