Mutabbal aka Middle Eastern Eggplant Dip
This is not baba gannoush, but mutabbal. Both are eggplant dips, but one is made of tahini and greek yogurt and the other is made with pomegranate molasses. Mutabbal is the one with the tahini and greek yogurt! It is another delicious Middle Eastern dip that us Arabs love to enjoy at BBQs or get togethers. It is such a wholesome and nutritious dip. If you love making hummus at home, I suggest trying this one out as well! You can enjoy it with pita bread, crackers, or veggies. No matter what, you're going to love it. So, let's get to it shall we?
Prep time: 20 minutes
Total time: 30 minutes
This recipe is gluten free and vegetarian.
1. 1 eggplant
2. 2 TBSPS tahini
3. 1 TBSP greek yogurt
4. 1 lemon
5. ½ TSP kosher salt
6. ½ TSP sumac
7. 2 garlic cloves
8. Extra virgin olive oil to garnish
9. Dried mint and extra sumac to garnish
10. Fresh parsley to garnish
1. First, grab your eggplant.
2. Make a few incisions into the eggplant and roast it on one of your stove top burners until the skin of the eggplant turns black. This can take up to 20 minutes.
3. Gently place it onto a plate and remove the skin. You will be left with the inside of the eggplant which should be very soft.
4. Add all of this into a bowl and mash it well.
5. In a separate bowl add in 2 TBSPS of tahini, the juice of 1 lemon, and a splash of water. Whisk it well until its a thin consistency and pour it on top of the eggplant.
6. Add 1 TBSP of greek yogurt into the mix.
7. Add ½ TSP or more of kosher salt and ½ TSP of sumac. Mix.
8. Add 2 minced garlic cloves and mix well.
9. Now, add this eggplant mixture into a new bowl.
10. Add extra virgin olive oil, sumac and dried mint to garnish, and parsley to garnish.