Mutabbal (Eggplant Dip)
A creamy, smoky Middle Eastern eggplant dip that pairs beautifully with warm pita bread or as a spread on wraps.
Equipment
- Oven
- Food Processor
- Baking Sheet
- Aluminum Foil
Ingredients
Ingredients
- 1 large Eggplant Prick with a fork before roasting.
- 2 cloves Garlic
- 2 tablespoons Tahini Use high-quality tahini for best flavor.
- 1 unit Lemon Juiced.
- 0.5 teaspoon Salt
- 1 tablespoon Extra Virgin Olive Oil For drizzling on top.
- 0.25 teaspoon Sumac Optional, for garnish.
Instructions
- Preheat your oven to 400°F (200°C). Prick the eggplant all over with a fork and place it on a baking sheet lined with aluminum foil. Roast for 40-45 minutes until the skin is charred and the flesh is soft.
- Remove the eggplant from the oven and let it cool for 10-15 minutes. Slice it open and scoop out the flesh, discarding the skin.
- In a food processor, combine the roasted eggplant flesh, garlic, tahini, lemon juice, and salt. Blend until smooth and creamy.
- Transfer the mixture to a serving bowl and drizzle with olive oil. Optionally, sprinkle sumac on top.
- Serve immediately with warm pita bread or as a spread for wraps.
Notes
For an authentic smoky flavor, grill the eggplant over an open flame. Adjust garlic and lemon to taste.