(Smoked Eggplant Dip)
Mutabbal or baba ghannoush? While both recipes are equally delicious Middle Eastern appetizers, mutabbal and baba gannoush are actually two different dishes. Baba ghannoush is made of eggplant chunks and a mix of diced vegetables. Mutabbal, on the other hand, is mashed eggplants mixed with tahini and yogurt.
To make mutabbal, you have to roast your eggplants on an open flame to give it a smoky flavor. The eggplant is continuously rotated over the flame to make sure the entire eggplant is completely charred and the insides are very soft. The eggplant is peeled and only the insides are used for the dip. To make this dip super creamy, add tahini and a little bit of yogurt.
Mutabbal is served with fresh, warm pita bread on the side. Top with pomegranate seeds and a drizzle of olive oil.
Mutabbal (Smoked Eggplant Dip)
Prep Time: 20 minutes
Cook Time: 10 minutes
3 Italian eggplants
3 cloves of garlic, minced
1/2 cup full-fat plain yogurt
1/2 teaspoon salt
3 tablespoons tahini
2 tablespoons lemon juice
1/4 cup pomegranate seeds, for decoration
3 tablespoons olive oil
1) Wash and dry your eggplants, and poke several holes into your eggplants. Place the eggplants on an open flame. Continue rotating the eggplants until all the skin is charred and the insides are soft.
2) Remove from the heat and let cool completely, then peel off the skin and discard. Remove the cooked eggplant flesh and place in a bowl. Discard the large chunks of seeds.
3) Mash the eggplants with a fork. Add the garlic, yogurt, salt, tahini and lemon juice. Mix until well combined.
4) When ready to serve, plate the mutabbal in a shallow serving plate. Garnish with pomegranate seeds and olive oil.
- Depending on the size of your eggplants, you may need to add additional tahini and lemon juice. It's best to taste the mutabbal and adjust the salt accordingly, depending on your preference.
- This dish can be easily made a day before serving.