Mutabal | Tahini Eggplant Spread
Mutabal is a smoky, creamy eggplant spread made with grilled eggplant and tahini. Serve it as an appetizer or dip at brunches and parties, and it may just become your favorite.
Ingredients
- 3 medium-sized eggplants
- 5-6 Tbsps tahini sesame paste
- 3 Tbsps lemon juice
- 3 cloves garlic peeled and smashed
- 1 Tbsp olive oil plus more for drizzling
- freshly chopped parsley leaves
- sea salt to taste
Instructions
- Rinse the eggplants and heat the grill pan.
- Grill the eggplants on each side, turning them over every 10 minutes or so, until they are covered with a charred, blackened 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, so the longer you drain them, the sweeter they'll be.
- Mix the 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 and a drizzle of olive oil.
Notes
– When buying eggplants, choose the thin or small-medium ones because they have fewer seeds and a sweeter taste.
– Use a hand mixer rather than a blender or food processor for the right, slightly textured consistency.
– Don't store the spread in metal containers; it will turn dark and change its taste.
– Use a hand mixer rather than a blender or food processor for the right, slightly textured consistency.
– Don't store the spread in metal containers; it will turn dark and change its taste.