Lebanese Style Mutabbal
Quick answer
Roast the eggplants, scoop out the flesh, and blend it with tahini, lemon juice, and garlic. Serve drizzled with olive oil and pomegranate molasses.
- Total time
- 40 dk
- Servings
- 4
- Calories (est.)
- ~180 kcal
- Difficulty
- kolay
mutabbal recipe · lebanese mezze · roasted eggplant dip
40 dk · 4 servings · 180 kcal
Ingredients
- 3 medium eggplants
- 3 tbsp tahini
- 2 cloves garlic
- Juice of half a lemon
- 1 tsp salt
- 3 tbsp extra virgin olive oil
- 1 tsp pomegranate molasses
- A pinch of fresh parsley
Method
- Roast the eggplants over a flame or in the oven until completely soft.
- Peel the roasted eggplants and place the flesh in a bowl.
- Crush the garlic and mash it together with the eggplant using a fork.
- Add tahini, lemon juice, and salt, mixing until smooth.
- Transfer to a serving plate and drizzle with olive oil and pomegranate molasses.
- Garnish with fresh parsley and serve cold or warm.
For a deeper smoky flavor, roast the eggplants directly over a gas flame.
FAQ
Is Mutabbal the same as Baba Ghanoush?
They are similar, but Mutabbal contains more tahini and has a creamier consistency.
How long can I store Mutabbal?
It stays fresh in an airtight container in the refrigerator for up to 3 days.
From the same shelf
Traditional Abugannuş Mezze
A delicious Antakya mezze where roasted eggplants and peppers meet fresh vegetables and olive oil.
Easy · 45 min
