Salads and appetizers
Traditional Eggplant Mutabbal
Eggplant mutabbal — an authentic home-style recipe. There's a little trick not everyone knows to keep the grilled eggplant looking pale; you'll find it in the recipe :)
Total time70 min
Prep15 min
Cook55 min
Yield4 servings
DifficultyEasy
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Recipe tags
Salads and appetizersLevantVegetarianNut freeEgg free
Recipe story
Authentic eggplant mutabbal — simple to make and especially delicious with fish dishes.
Ingredients
- Eggplant
- Tahini
- Garlic
- Yogurt
- Lemon (juice)
- Salt
- This tried-and-true home recipe for eggplant mutabbal comes from a friend of Sho Tabkhin El-Youm:
- Rana Sbeiti Bazi
- Here are more dips — how about this delicious tahini hummus? Click on Hummus with Tahini
Method
- Grill the eggplant over the gas burner until it is thoroughly cooked
- Place it in a tupperware or a tightly sealed plastic container and close it until it cools completely; this way the eggplant acquires a smoky aroma
- When the grilled eggplant has cooled, peel it and mash it with a garlic masher/pestle, not in the blender; do not make it too smooth
- After mashing the eggplant well, add the yogurt, lemon juice, crushed garlic, tahini, and salt and mix well
- Serve the eggplant mutabbal with olive oil drizzled on top
- Rana Sbeiti Bezi
- For more mutabbals, how about the delicious hummus mutabbal? Click on 'Hummus with Tahini'
Notes and serving ideas
- Hummus with Tahini
