Mutabal is a popular dish in Palestine, Syria, and Lebanon, made with charred eggplant. It’s similar to baba ghanoush, but typically includes yogurt, making it creamier. Serve it as a dip with raw veggies and toasted pita bread, or alongside grilled vegetables or meat.
Servings: 4
Active Time: 10 minutes | Inactive Time: 30 minutes
Ingredients
- 2 medium eggplants
- 1/4 cup tahini
- 1/4 cup whole milk yogurt, preferably Greek-style
- 3 tablespoons lemon juice
- 3 garlic cloves, minced
- salt
- 1/4 teaspoon cayenne pepper (optional)
- Parsley and mint, roughly chopped, to garnish
- Crushed red pepper flakes and sumac, to garnish (optional)
- Olive oil
Directions
- Preheat the broiler on high. Pierce the eggplants all over with a fork and place them on a foil-lined baking sheet. Cook them under the broiler, turning every 15 minutes or so until the eggplants charred on all sides, about 30 to 45 minutes total. (This can also be done on a grill.)
- Meanwhile, in a large bowl whisk together tahini, yogurt, lemon juice, garlic, salt, and cayenne pepper (if using).
- Allow eggplant to cool slightly. Scoop the pulp out on a cutting board and roughly chop with a knife.
- Add eggplant to the bowl with the tahini-yogurt mixture and combine. Taste and adjust seasonings if needed.
- To serve, drizzle with olive oil and top with herbs and spices as you like.