Mutabbal (Eggplant Dip)

Experience the smoky, creamy flavors of Middle Eastern cuisine with Mutabbal, a classic eggplant dip that combines roasted eggplants, tahini, garlic, and lemon juice. Perfect as an appetizer, side dish, or part of a mezze platter, Mutabbal is simple to make yet rich in taste and texture.

Ingredients

• 2 medium eggplants
• 3 tablespoons tahini
• 2 cloves garlic, minced
• 2 tablespoons lemon juice
• 2 tablespoons olive oil, plus extra for drizzling
• Salt to taste
• 1/2 teaspoon ground cumin (optional)
• Fresh parsley, chopped (for garnish)

Instructions

1. Roast the Eggplants

   Preheat your oven to 400°F (200°C). Prick the eggplants with a fork and place them on a baking sheet. Roast for 35-40 minutes, turning occasionally, until the skin is charred and the flesh is soft. Alternatively, grill the eggplants over an open flame for a smoky flavor.

2. Prepare the Eggplant Flesh

   Allow the roasted eggplants to cool slightly. Peel off the skin and transfer the flesh to a bowl. Mash the eggplant with a fork until smooth, leaving some texture if desired.

3. Mix the Dip

   Add tahini, minced garlic, lemon juice, olive oil, salt, and cumin to the mashed eggplant. Mix well until creamy and well combined. Adjust seasoning to taste.

4. Serve

   Transfer Mutabbal to a serving bowl. Drizzle with olive oil and garnish with chopped parsley. Serve with warm pita bread, fresh vegetables, or as part of a mezze spread.

Serving

Enjoy the smoky, tangy richness of Mutabbal, a versatile and satisfying dish that brings the flavors of the Middle East to your table.