Though this dip resembles baba ghanoush, mutabbal features roasted eggplant with a slightly smoky flavor. Serve as an appetizer or part of a mezze platter with warm pita bread.
Ingredients
- 2 medium eggplants
- 3 tablespoons tahini (sesame seed paste)
- 2 garlic cloves, minced
- 2 tablespoons extra virgin olive oil, plus more for drizzling
- 2 tablespoons Greek yogurt
- 2 tablespoons lemon juice, or more to taste
- 1/2 teaspoon coarse sea salt, or more to taste
- 1/2 teaspoon ground cumin
- Optional garnishes: Dukkah Crunch, pomegranate arils, and sumac
Directions
Step 1
Roast the eggplants over live fire (a gas burner or charcoal grill), turning frequently with tongs, until the skins are charred and the flesh is soft. Alternatively, roast the eggplants in your oven at 450°F or under your broiler, turning occasionally until charred.
Step 2
When cool enough to handle, slice the eggplants lengthwise and use a spoon to remove the flesh from the skins. Mash the eggplant in a mixing bowl, then mix in the rest of the ingredients. For a smoother consistency, purée with a hand blender.
Step 3
Place the mutabbal in a rimmed serving dish. Drizzle generously with olive oil and top with your choice of garnishes.
Serves 4