MUTABAL (EGGPLANT-TAHINI DIP)
Not to be mistaken for baba ghanouj, mutabal is a dip that leans on spices rather than citrus for its flavor. Serve with pita and raw vegetables for dipping.
Provided by Reem Assil
Yield Makes 2 cups
Number Of Ingredients 12
Steps:
- Cook the eggplants directly on the burner of a gas stove or in the oven. On a gas stove, sear the eggplants directly over a medium-high flame. Rotate every 5 minutes, until the globes are completely blackened, about 15 minutes total. Alternately, preheat the oven to 450°F. Place the eggplants on a sheet tray, poke them all over with the tines of a fork, rub them with the oil, and place the tray in the oven and cook for 25 to 30 minutes, until the eggplants collapse in on themselves and the skins are blackened.
- Place the cooked eggplants in a bowl and seal the bowl with plastic wrap to let the eggplants steam in their own juices.
- In a medium bowl, combine the tahini, lemon juice and zest, garlic, cumin, salt, and pepper.
- When the eggplants have cooled enough to touch, split them lengthwise. Using a spoon, scrape out the pulp, discarding the skins and stems. For a milder flavor, scrape the seeds off the strands of pulp.
- Use a fork to mash the pulp into the tahini-garlic mix, creating a chunky dip. Adjust the salt to taste.
- When ready to serve, scoop the eggplant mixture onto a serving plate. Use a spoon to create a well in the center and drizzle in the oil, then garnish with the molasses, pomegranate seeds, and parsley.
M'TABBAL (EGGPLANT DIP)
This an authentic Lebanese eggplant dip recipe. It is the best recipe you will ever try. Cooking time is the time needed to grill the eggplant.
Provided by Me chef
Categories Vegetable
Time 30m
Yield 2 cups
Number Of Ingredients 6
Steps:
- Grill the eggplant over a flame or under the broiler until the skin blisters.
- Remove the skin off the eggplant, chop the pulp coarsely, and squeeze out the liquid. Place pulp in a bowl.
- Stir in crushed garlic, yogurt and salt alternatively adding tahini and lemon until desired taste is achieved.
- Place eggplant dip in a shallow serving dish and drizzle with olive oil.
- Serve with Arabic bread.
Nutrition Facts : Calories 168.5, Fat 8.2, SaturatedFat 1.4, Cholesterol 1.9, Sodium 1186.7, Carbohydrate 22.8, Fiber 10.8, Sugar 7.7, Protein 6.1
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