Authentic Middle Eastern Mtabbal Recipe

Ingredients

  • 1 large aubergine (about 500g)
  • 2 cloves of garlic
  • 2 tablespoons of tahini
  • Juice of 1 lemon
  • 2 tablespoons of olive oil
  • Salt to taste
  • 1 tablespoon of chopped fresh parsley
  • 1 teaspoon of pomegranate molasses (optional)

Steps and instructions

  1. Preheat your grill to high. Pierce the aubergine with a fork a few times around, then place under the grill. Cook for about 15-20 minutes, turning occasionally, until the skin is charred and the aubergine feels soft when pressed. Set aside until cool enough to handle.
  2. Once the aubergine is cool, cut it open and scoop out the flesh. Discard the skin.
  3. In a food processor, combine the aubergine flesh, garlic, tahini, lemon juice and salt. Process until smooth.
  4. While the food processor is running, gradually add the olive oil until well combined.
  5. Transfer the mixture to a serving dish. Drizzle with a bit more olive oil, sprinkle with chopped parsley and, if desired, a drizzle of pomegranate molasses. Serve with warm pita bread.

Tools for making

  • Grill - You will need a grill to char the aubergine.
  • Fork - A fork is needed to pierce the aubergine before grilling.
  • Food Processor - A food processor is required to blend the ingredients into a smooth mixture.
  • Serving Dish - You will need a serving dish to present the mtabbal.
  • Pita Bread - Pita bread is the ideal accompaniment to enjoy the mtabbal.

Recipe variations

  • Add roasted red peppers or sun-dried tomatoes to the mixture for a different flavor.
  • Sprinkle with toasted pine nuts or sesame seeds for added crunch.
  • Try adding spices like cumin, paprika, or chili powder to the mixture for a spicier version.
  • For a creamier texture, mix in Greek yogurt or sour cream.
  • Garnish with fresh herbs like mint, basil, or cilantro for a fresh twist.
  • Add a dash of smoked paprika or harissa paste for a smoky and spicy kick.
  • For a vegan version, skip the tahini and use vegan mayonnaise or cashew butter instead.
  • Experiment with different oils such as avocado oil or sesame oil for a unique flavor.

Recipe overview

Looking for a flavorful and healthy dip to enjoy with your favorite bread or veggies? Try our recipe for Mtabbal, a popular Middle Eastern dish made from grilled aubergine (eggplant), tahini, garlic, and lemon. This creamy, smoky dip is not only delicious, it's also packed with nutrients. The recipe is quite straightforward and can be made in just a few simple steps. You'll start by grilling the aubergine for a smoky flavor, then combine it with the rest of the ingredients in a food processor until smooth. Finish it off with a drizzle of olive oil, a sprinkle of fresh parsley, and if you like, a dash of pomegranate molasses for a hint of sweetness. Serve your Mtabbal with warm pita bread and enjoy!

Common questions

  1. Can I use a different type of eggplant? Yes, you can use different types of eggplant for this recipe. However, keep in mind that the flavor and texture may vary slightly.
  2. Can I roast the eggplant instead of grilling it? Absolutely! Instead of grilling, you can roast the eggplant in the oven at 400°F (200°C) until it is soft and charred, usually around 30-40 minutes.
  3. Can I skip the tahini? While tahini adds a distinct flavor to the mtabbal, you can omit it if you don't have any on hand. The dip will still be delicious, but the taste will be slightly different.
  4. Can I adjust the amount of garlic? Yes, you can adjust the amount of garlic based on your personal preference. Feel free to add more or less garlic according to your taste.
  5. How long can I store mtabbal? Mtabbal can be stored in an airtight container in the refrigerator for up to 3-4 days. Just make sure to give it a stir before serving.

Serving dishes and utensils

  • Grill - For grilling the aubergine
  • Fork - To pierce the aubergine before grilling
  • Food Processor - For blending the ingredients into a smooth mixture
  • Serving Dish - To present and serve the Mtabbal
  • Drizzle Bottle - Optional, for drizzling olive oil and pomegranate molasses
  • Chopping Board - For chopping fresh parsley
  • Knife - For cutting the aubergine and chopping parsley
  • Spoon - For scooping out the aubergine flesh
  • Pita Bread - To serve with the Mtabbal

Origin stories

Mtabbal is a traditional Middle Eastern dip, particularly adored in the Levantine cuisine. It's centered around the humble aubergine, or eggplant as it's known in some regions, which is charred to perfection, releasing a smokey flavor that's intrinsic to the dish. The aubergine is then combined with tahini, garlic, and lemon juice - simple ingredients that create a harmonious blend of flavors. This dip is an embodiment of the Middle Eastern ethos of sharing and communal eating, often served as a part of a mezze spread where multiple small dishes are laid out for everyone to enjoy. The pomegranate molasses is a relatively modern addition, lending a tangy sweetness that contrasts beautifully with the smoky, garlicky dip. As with many traditional foods, each household may have their own variation of Mtabbal, a testament to the dish's versatility and enduring appeal.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.