This Mutabal recipe which is also known as baba ghanoush, is a Palestinian eggplant dip made with a delicious smoky flavor of roasted eggplant, mixed with tahini paste, garlic, fresh lemon juice, and salt.
- 1 large eggplants
- 1/4 cup tahini sauce
- 1-2 fresh lemon juice (adjust to taste)
- 1-2 garlic cloves crushed.
- 1/4 teaspoon sea salt (adjust to taste)
- Cut a few slits in eggplant then place it either on top of gas stove or on a baking sheet under the broiler for about 30-40 minutes.
- Flip to the other side for another 15 minutes and until the eggplants look very soft inside.
- Peel skin once it’s cooled off.
- Mash eggplants with a fork or a potato masher.
- Add tahini paste, crushed garlic, lemon juice, and salt and mix everything well together.
- Drizzle some extra virgin olive, garnish with pomegranate seeds and parsley.
- Whether eggplants are roasted in the oven, gas stove top, or charcoal grill, make sure that the inside is very soft.
- You can grill eggplants under the broiler, but what gives them that smokey flavor is when they’re grilled on top of the stove or any open flame.
- You can get away with using less tahini, but mutabal certainly needs a lot of lemon juice.
- Once ready to mix, you can add 2-3 tablespoons of yogurt to get a lighter color
- You can mash eggplants with a fork instead of a potato masher.
- If you’d like to store grilled eggplant before mixing, add lemon juice which would prevent it from getting a darker color.
- Get rid of any excess liquid from eggplant once grilled and peeled.