Creamy & Smokey Mutabal with Tahini
This creamy and smokey mutabal is a classic middle eastern dip. With only 4 ingredients (and an optional fifth one!), it is quick to prepare and mostly hands-off as the eggplant roasts in the oven. Follow this easy method for homemade mutabal that's much tastier than store-bought!
Ingredients
- 2 eggplants, large, approximately 400g each for a total of 800g
- 1 large garlic clove, crushed
- 4 tablespoons tahini
- 4 tablespoons yogurt, whole yogurt
- 1 1/2 teaspoons salt, more per preference
- 1/2 lemon, juice of (more per preference)
Instructions
- Start by preheating your oven to 450 F.
- Wash and dry your eggplant. If you have a gas stove, turn on to a medium flame and use tongs to char the eggplant, slowly rotating it until it turns black. Continue to do this for 10 to 15 minutes until the flesh is very soft.
- If you don't have a gas stove, you can char the skin of the eggplant on a hot cast iron skillet. Heat the skillet, then add the eggplant and char on all sides. This should take 10 minutes or so. Once charred, continue to roasting it.
- If you skip the charring step, make sure you pierce the eggplant in several spots using a knife, creating slits all around the eggplant, about 4-5 times. This helps the steam to escape. Place the eggplant on a foil lined baking sheet and bake for 45 minutes to 1 hour, or until it is really soft and can be easily pierced with a fork.
- Cut the eggplant in half lengthwise and scoop out the flesh using a spoon. Place in a sieve over a bowl and allow it to drain its liquid for a few minutes, pressing down with a spoon to help it along.
- Place the eggplant flesh on a cutting board and use a knife to cut and mash it in all directions, until it resembles a chunky puree. Place the eggplant in a bowl, then add the crushed garlic, tahini, yogurt, and salt. Mix well.
- Taste and adjust the salt, lemon juice and garlic to your liking.
- Serve topped with toasted pine nuts and lots of olive oil, alongside fresh pita bread.
Notes
- If you don't have a gas stove, you can char the eggplant using a cast iron skillet.
- You can also skip the charring step completely if you are not partial to a smokey flavour. It still works and will be delicious.
- Depending on your eggplant, it may take more or less time to completely soften in the oven.
Serving: 1g, Calories: 106kcal, Carbohydrates: 12g, Protein: 4g, Fat: 6g, Saturated Fat: 1g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 2g, Cholesterol: 2mg, Sodium: 594mg, Potassium: 416mg, Fiber: 5g, Sugar: 6g, Vitamin A: 55IU, Vitamin C: 4mg, Calcium: 44mg, Iron: 1mg
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