Middle Eastern

Mutabal

Name: Mutabal
Total time: 40 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 2 large eggplants; 3 tbsp tahini; 2 tbsp plain whole-milk yogurt; 2 cloves garlic (mashed to a paste); 3 tbsp fresh lemon juice; 2 tbsp extra virgin olive oil; 1 tsp salt; pomegranate seeds for garnish

A smoky, spicy version of roasted eggplant dip.

40 minutes

Serves 4

Dip

Contains common allergens

Dairy Sesame

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Instructions

6 steps

1
Char the whole eggplants directly over an open gas flame or under a hot broiler, turning occasionally, until the skin is blistered black and the flesh collapses (about 25-30 minutes).

2
Place the charred eggplants in a bowl, cover tightly with a plate, and steam for 10 minutes.
3
Carefully peel off the burnt skin and discard it. Place the soft flesh in a colander to drain excess bitter liquid for 5 minutes.
4
Transfer the flesh to a bowl and mash it well with a fork, leaving some texture (do not use a food processor).
5
Vigorously stir in the tahini, yogurt, mashed garlic, lemon juice, and salt until creamy and emulsified.
6
Spread onto a shallow plate, create a swirl pattern with the back of a spoon, drizzle generously with olive oil, and garnish with pomegranate seeds.

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