Mutabbal Recipe – Lebanese Special
Mutabbal is a traditional Lebanese dip that combines the smoky flavor of roasted eggplant with the creamy richness of tahini, garlic, and lemon juice. This velvety spread is a staple in Middle Eastern mezze platters, offering a delightful balance of earthy, nutty, and tangy notes. Unlike baba ghanoush, which often includes chopped vegetables and pomegranate molasses, mutabbal focuses on the simplicity and depth of its core ingredients. Ideal for pairing with warm pita bread, fresh vegetables, or as a flavorful condiment, mutabbal brings a taste of Lebanon to your table.
- Prep Time20 min
- Cook Time10 min
- Total Time30 min
Mutabbal Ingredients:
- 2 large eggplants
- 2 tablespoons olive oil, plus extra for drizzling
- 1/4 cup tahini (sesame paste)
- 3 cloves garlic, minced
- 3 tablespoons lemon juice
- 1/4 teaspoon ground cumin
- Salt to taste
- 2 tablespoons fresh parsley, chopped (for garnish)
- Optional: 1/4 teaspoon sumac (for a tangy flavor)
Roast the Eggplants:
Preheat your oven to 425°F (220°C).
Pierce each eggplant with a fork in several places to prevent bursting.
Place them on a baking sheet and roast for 35-40 minutes, turning occasionally, until the skin is charred and the flesh is very soft. You can also roast them directly over a gas flame or grill for a smokier flavor.
Cool and Peel:
Allow the eggplants to cool slightly after roasting.
Peel off the charred skin and discard the stems.
Place the flesh in a strainer to drain excess liquid for about 10 minutes.
Prepare the Dip:
Transfer the drained eggplant flesh to a bowl.
Add olive oil, tahini, minced garlic, lemon juice, cumin, and salt.
Mash or blend the mixture until smooth and creamy. Adjust seasoning to taste.
Serve:
Transfer the mutabbal to a serving dish.
Drizzle with a little olive oil and garnish with chopped parsley.
Optional: Sprinkle with sumac for an extra tangy flavor.
Enjoy:
Serve with pita bread, crackers, or fresh vegetables.
Recipe Notes:
Roasting Technique: For an authentic smoky flavor, roast the eggplants directly over an open flame or on a grill. Alternatively, you can roast them in the oven at 425°F (220°C) until the skin is charred and the flesh is soft.
Texture Preference: For a smoother dip, blend the ingredients in a food processor. For a chunkier texture, mash by hand.
Tahini Quality: Use high-quality tahini for a richer and creamier texture. Stir the tahini well before using, as the oil tends to separate.
Serving Suggestions: Garnish with a drizzle of olive oil and a sprinkle of sumac for added flavor and color. Serve with warm pita bread, fresh vegetables like cucumbers and carrots, or as part of a mezze platter.
Storage Tips: Store mutabbal in an airtight container in the refrigerator for up to a week. The flavors may deepen over time, making it even more delicious.
