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LebaneseAuthentic Cuisine

Mutabal

Serves 4 to 6 Dip vegan, Appetizers

Mutabal

Mutabal finds its roots in the heart of Levantine mezze spreads, where it is crafted with an intuitive touch. Made in the home kitchens of Lebanon, this dish reflects the hands-on approach of family cooks who balance flavors with a practiced ease. It's a staple on tables set for sharing, where the conversation is as important as the food itself.

When you taste Mutabal, expect creamy eggplant mingling with the nuttiness of tahini and the tang of yogurt. The garlic provides an aromatic bite, while a generous drizzle of olive oil brings it all together. Each mouthful delivers a rich, savory experience, enhanced by a sprinkling of fine sea salt that punctuates the dish's smooth texture.

Ingredients

  • 2eggplants — roasted
  • 3 tbsptahini
  • 120 gyogurt
  • 2 clovesgarlic
  • 60 mlolive oil
  • to tastefine sea salt

Method

  1. Begin by roasting the eggplants. Preheat your oven to 220°C (430°F). Place the whole eggplants directly on the oven rack and roast for about 30-40 minutes, turning occasionally. You'll know they're done when the skin is charred and the flesh is soft and collapsing.
  2. Once roasted, remove the eggplants from the oven and let them cool slightly. When they are cool enough to handle, peel off the charred skin. Place the flesh in a colander to drain any excess liquid for about 10 minutes, which helps concentrate the flavor.
  3. Transfer the drained eggplant flesh to a mixing bowl. Add 3 tablespoons of tahini and 120 grams of yogurt. Use a fork or a potato masher to blend these ingredients together until you achieve a smooth, creamy consistency.
  4. Slowly incorporate 60 ml of olive oil into the eggplant mixture. Stir continuously as you pour to ensure the oil is fully emulsified into the mixture, which will give the Mutabal a rich, silky texture.
  5. Crush 2 cloves of garlic into a paste using a mortar and pestle. Add this garlic paste to the eggplant mixture along with fine sea salt to taste. Mix thoroughly and taste with a piece of bread to adjust the seasoning if necessary.
  6. Allow the Mutabal to rest for at least 15 minutes at room temperature. This resting period allows the flavors to meld together. Serve the Mutabal cool, garnished with a drizzle of olive oil if desired, as part of a mezze spread.
Cover of Authentic Lebanese Cuisine
From the cookbook

Authentic Lebanese Cuisine

This recipe is from Authentic Lebanese Cuisine by Yassine Sbiti — the Lebanese volume in the ComidaTime International Cuisines series.

Available soon on Amazon…

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