Fluffy Mutabbal (Print Version)
# Ingredients:
→ For the Mutabbal
01 -
2 medium eggplants (about 1 pound / 450-500 g)
02 -
1 medium clove of garlic (grated)
03 -
¼ cup full-fat Greek yogurt or labneh
04 -
¼ cup good quality tahini
05 -
3 tablespoons lemon juice
06 -
¼ teaspoon kosher salt
→ To Garnish
07 -
Extra-virgin olive oil (to taste)
08 -
A small handful of pomegranate seeds
09 -
Flat-leaf parsley (thinly chopped)
10 -
Sumac
# Instructions:
01 -
Preheat the oven to broil. Rinse the eggplants thoroughly and place them on a quarter sheet pan. Using the tip of a knife, poke several deep slits (about 1 inch/2.5 cm) into each eggplant. Leave the skin and stem intact.
02 -
Place the eggplants on the middle rack of the oven and broil for 50 minutes, turning them halfway through. Continue broiling until the eggplants burst, collapse, and the skin is deeply charred.
03 -
Remove the eggplants from the oven and cut them open lengthwise to speed up cooling. Let them rest for about 30 minutes, or until cool enough to handle.
04 -
Using a spoon, scrape the flesh from the skin and discard the charred skins. Transfer the flesh to a fine-mesh strainer or sieve to drain any excess liquid. Gently press with a spoon to release remaining moisture, then discard the liquid.
05 -
In a large mixing bowl, add the drained eggplant flesh, grated garlic, Greek yogurt (or labneh), tahini, lemon juice, and salt. Using a whisk, stir vigorously for about 2 minutes until the eggplant is no longer stringy and the mixture becomes smooth and fluffy.
06 -
Spread the Mutabbal onto a shallow plate, creating gentle swirls and crevices to catch the olive oil. Drizzle with extra-virgin olive oil and finish with fresh pomegranate seeds, chopped parsley, and a sprinkle of sumac!
# Notes:
01 -
Mutabbal is a light, creamy eggplant dip that effortlessly blends charred roasted eggplant with garlic, tahini, Greek yogurt, and a bright splash of lemon juice. No need for a gas stove here; just use your oven's broiler to get that perfectly roasted flavor with none of the hassle.
02 -
Roast the eggplant until deeply charred – Don't be shy about letting the eggplant burst and the skin blacken. This is exactly what you want for the most concentrated, roasted flavor.
03 -
Drain the eggplant flesh – Removing excess water is key to achieving a light, creamy texture without it becoming soggy.
04 -
Use a whisk for the perfect texture – Mutabbal is all about texture, so avoid a food processor. Whisking vigorously breaks up any stringy bits while preserving the roasted eggplant's integrity, giving you that fluffy, restaurant-style consistency.