Mutabal is an incredibly delicious eggplant spread made with tahini and served as an appetizer at brunches or parties! Learn how to make this delicious recipe that will surely become your favorite!
I am crazy about eggplants. I eat them grilled, baked, with sauces or just as they are, stuffed, in dips, spreads, and so on. I think they’re my favorite veggie. Well… besides potatoes. I love potatoes more. :))
Mutabal is an extremely delicious Middle Eastern recipe I’m sure you’ll love! It’s one of my favorite vegetarian spread recipes and definitely among my top 3 favorite Middle Eastern recipes. I made it vegan, so I skipped yogurt, but it turned out just as good!
This recipe is similar to my eggplant caviar recipe, which is a staple dish here in Romania. Give it a try too! You’ll love it, I’m sure. :
- 3 medium-sized eggplants
- 5-6 Tbsps tahini (sesame paste)
- 3 Tbsps lemon juice
- 3 cloves garlic, peeled and smashed
- 1 Tbsp olive oil + another one for drizzling
- freshly chopped parsley leaves
- sea salt, to taste
- Rinse the eggplants and heat the grill pan.
- Grill the eggplants on each side; don’t forget to turn them over every 10 minutes or so. Grill them until they are covered with a black crust.
- Peel the eggplants, cleaning off the black crust. Put them on a wooden platter and let them drain for at least half an hour. The liquid is bitter. The longer you drain them, the sweeter they’ll be.
- Mix eggplants using a hand mixer (not a blender or a food processor!). Add the rest of the ingredients and mix until smooth.
- Serve with fresh chopped parsley on top.
– Don’t store Baba Ganoush in metal containers. It will turn black and change its taste.