Mutabal (Charred Eggplant Dip)
User Reviews
5
-
Prep Time
10 mins
-
Cook Time
45 mins
-
Drain Time
30 mins
-
Total Time
1 hr 25 mins
-
Servings
6
-
Calories
87 kcal
-
Course
Appetizer
-
Cuisine
Middle Eastern, Palestinian
Mutabal (Charred Eggplant Dip)
Description
The Mutabal recipe centers around roasting eggplants until soft and then broiling their skins to introduce a smoky bitterness essential to the dip's character. After draining the flesh to remove excess moisture, it is blended with garlic, lemon juice, tahini, and optional yogurt, creating a smooth, creamy texture balanced by acidity and nuttiness. Ground cumin and salt enhance the flavor, adjusting any bitterness from the eggplant.
The garnishes of pomegranate seeds, chopped mint, dried mint, and parsley add vibrant colors, fresh herbaceous notes, and subtle crunch. A drizzle of olive oil brings richness and a silky finish. This dip works well as a flavorful complement to raw vegetables or warm pita for dipping, making it a versatile starter or side dish that highlights gentle smokiness and creamy textures.
For best results, about 1 pound of cooked eggplant flesh results after roasting two pounds of whole eggplants. Salt can be adjusted to balance any bitterness. Alternatively, grilling or smoking the eggplants before scooping out the flesh imparts added smoky flavor, providing customization based on preference.
Ingredients
- 2 lbs eggplant (See Note 1)
- 2 cloves garlic minced
- 1/4 cup lemon juice freshly squeezed
- 3 tbsp tahini
- 2 tbsp yogurt optional, plain, Greek
- 1 tsp salt
- 1/2 tsp cumin
Garnish
- pomegranate seeds arils
- 10 mint chopped, leaves
- 2 tbsp parsley chopped
- 1/4 tsp dried mint
- olive oil
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
Notes
- You will yield about 1 pound of cooked eggplant flesh from 2 pounds of raw eggplant after roasting and draining.
- If the dip tastes slightly bitter, add a bit more salt to balance the flavors.
- Eggplants can alternatively be roasted or smoked on a grill preheated to high (450°-550°F) for approximately 25 minutes, turning until softened.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 87 kcal
% Daily Value*
| Calories | 87kcal | 4% |
| Carbohydrates | 12g | 4% |
| Protein | 3g | 6% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Sodium | 395mg | 16% |
| Potassium | 408mg | 9% |
| Fiber | 5g | 20% |
| Sugar | 6g | 12% |
| Vitamin A | 212IU | 4% |
| Vitamin C | 10mg | 11% |
| Calcium | 30mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
