Authentic Middle Eastern Mutabbal Recipe

Ingredients

2 large eggplants
1/4 cup of tahini
4 cloves of garlic
1/4 cup of lemon juice
2 tablespoons of olive oil
Salt to taste
1 tablespoon of pomegranate molasses (optional)
1 tablespoon of chopped fresh parsley (for garnish)
1 teaspoon of paprika (for garnish)

Steps and instructions

Preheat your oven to 375F (190C).
Prick the eggplants all over with a fork to prevent them from bursting during cooking.
Place the eggplants on a baking sheet and roast for 35-40 minutes, or until the skin is blackened and the eggplants are soft.
Remove the eggplants from the oven and allow them to cool.
Once the eggplants are cool, peel the skin off and discard. Place the flesh in a colander to drain for about 10 minutes.
Transfer the drained eggplant to a food processor. Add the tahini, garlic, lemon juice, and salt.
Process until the mixture is smooth.
Drizzle in the olive oil and pomegranate molasses (if using) while the processor is running.
Taste and adjust the seasoning if necessary.
Transfer the mixture to a serving dish and garnish with chopped parsley and paprika.
Serve your Mutabbal with warm pita bread.

Tools for making

Baking sheet - Used to roast the eggplants in the oven.
Fork - Used to prick the eggplants to prevent bursting during cooking.
Colander - Used to drain the roasted eggplant flesh.
Food processor - Used to blend and process the ingredients into a smooth mixture.
Serving dish - Used to present and serve the Mutabbal.
Knife - Used to peel the roasted eggplants and chop the parsley.
Measuring cup - Used to measure the tahini, lemon juice, olive oil, and pomegranate molasses.

Recipe variations

Add roasted red bell peppers for a smoky and sweet twist.
Include a tablespoon of Greek yogurt for a creamier texture.
Sprinkle toasted pine nuts or chopped walnuts on top for added crunch.
Experiment with different spices like cumin, coriander, or smoked paprika to enhance the flavor.
Replace tahini with almond butter or peanut butter for a unique flavor profile.
Add a tablespoon of honey or maple syrup for a touch of sweetness.
Garnish with fresh mint leaves or cilantro instead of parsley.
For a spicy kick, add a chopped chili pepper or a dash of chili powder.
Try grilling the eggplants instead of roasting them for a smoky flavor.
Serve Mutabbal with crispy pita chips or vegetable crudites instead of pita bread.

Recipe overview

Prepare to ignite your taste buds with Mutabbal, a flavorful Middle Eastern eggplant dip. This creamy and smoky vegetarian dish is packed with flavor, composed of roasted eggplant combined with tahini, garlic, and lemon juice. The addition of olive oil and optional pomegranate molasses adds a unique depth that makes this dip truly irresistible. Roasting the eggplant until the skin is blackened imparts a smoky flavor that is characteristic of this dish. The flesh is then combined with tahini, which provides richness and creaminess; garlic for a punch of flavor; and lemon juice for a touch of acidity. This recipe is easy to make and requires minimal prep work. The result is a versatile dip that can be served with warm pita bread as an appetizer, or used as a spread on sandwiches. Enjoy the taste of the Middle East from the comfort of your own kitchen!

Common questions

Can I use smaller eggplants instead of large ones?
Yes, you can use smaller eggplants for this recipe. Just adjust the cooking time accordingly to ensure they are fully roasted and soft.
Can I substitute something for tahini?
Tahini is a key ingredient in Mutabbal and provides a distinct flavor. If you don't have tahini, you can try using almond butter or peanut butter as a substitute, although the taste will be different.
Is pomegranate molasses necessary?
No, pomegranate molasses is an optional ingredient. It adds a tangy and slightly sweet flavor to the Mutabbal. If you don't have it or prefer not to use it, you can skip it without compromising the overall taste.
Can I make Mutabbal in advance?
Yes, Mutabbal can be made in advance. Store it covered in the refrigerator for up to 2-3 days. Before serving, allow it to come to room temperature and give it a stir.
What can I serve with Mutabbal?
Mutabbal is traditionally served with warm pita bread. It can also be enjoyed with fresh vegetables, crackers, or as a spread for sandwiches and wraps.

Serving dishes and utensils

Baking Sheet - Used to roast the eggplants in the oven.
Fork - Used to prick the eggplants before roasting.
Colander - Used to drain the cooked eggplant flesh.
Food Processor - Used to blend and process the ingredients into a smooth mixture.
Serving Dish - Used to present and serve the Mutabbal.
Pita Bread - Served alongside Mutabbal as a traditional accompaniment.

Origin stories

Mutabbal, a popular dip in Middle Eastern cuisine, is often confused with its famous cousin, baba ganoush. While they both star the smoky, rich flavor of roasted eggplant, the main distinguishing factor lies in the additional ingredients. Baba ganoush is typically mixed with various spices and pomegranate molasses, while Mutabbal is a simpler preparation, blending the roasted eggplant with tahini, garlic, and lemon juice. It is said that the essential characteristic of a good Mutabbal is the balance between the smokiness of the eggplant and the tanginess of the lemon and garlic. So, the next time you're enjoying this creamy, smoky dip, remember, it's all about achieving that perfect balance!

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.