epicurious4.4
Mutabbal (Eggplant-Tahini Dip)
Not to be mistaken for baba ghanoush, mutabbal is a dip that leans on spices rather than citrus for its flavor. Serve with pita and raw vegetables for dipping.
👥 2 Servings👤 Reem Assil📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●stove
- ●bowl
📝 Preparation Steps
1
Cook the eggplants directly on the burner of a gas stove or in the oven. On a gas stove, sear the eggplants directly over a medium-high flame. Rotate every ⏱️ 5 minutes, until the globes are completely blackened, about ⏱️ 15 minutes total. Alternately, preheat the oven to 450°F. Place the eggplants on a sheet tray, poke them all over with the tines of a fork, rub them with the oil, and place the tray in the oven and cook for 25 to ⏱️ 30 minutes, until the eggplants collapse in on themselves and the skins are blackened.
2
Place the cooked eggplants in a bowl and seal the bowl with plastic wrap to let the eggplants steam in their own juices.
3
In a medium bowl, combine the tahini, lemon juice and zest, garlic, cumin, salt, and pepper.
4
When the eggplants have cooled enough to touch, split them lengthwise. Using a spoon, scrape out the pulp, discarding the skins and stems. For a milder flavor, scrape the seeds off the strands of pulp.
5
Use a fork to mash the pulp into the tahini-garlic mix, creating a chunky dip. Adjust the salt to taste.
6
When ready to serve, scoop the eggplant mixture onto a serving plate. Use a spoon to create a well in the center and drizzle in the oil, then garnish with the molasses, pomegranate seeds, and parsley.
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