Moutabal Recipes

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SMOKY EGGPLANT DIP (EGGPLANT MOUTABAL)



Smoky Eggplant Dip (Eggplant Moutabal) image

If you don't have a grill or a gas stovetop, you can broil the eggplants in the oven, turning occasionally, until charred and tender.

Provided by Kamal Mouzawak

Categories     Bon Appétit     Dip     Appetizer     Eggplant     Grill     Pomegranate     Sesame     Vegetarian     Vegan     Quick & Easy     Healthy     Soy Free     Peanut Free     Tree Nut Free     Wheat/Gluten-Free     Dairy Free

Yield 4 servings

Number Of Ingredients 6

2 medium globe eggplants (about 1 3/4 lb. total)
1/3 cup tahini
1/4 cup fresh lemon juice
3 Tbsp. extra-virgin olive oil, plus more for drizzling
Kosher salt
Pomegranate seeds and black sesame seeds (for serving)

Steps:

  • Remove grate and prepare a charcoal grill for medium heat (coals should be covered with ash and glowing red with no black remaining). Place eggplants directly on coals and cook, turning occasionally, until skins are completely charred and flesh collapses, 15-20 minutes. (Alternatively, you can char over a gas burner on medium-high heat, turning occasionally with tongs, 12-15 minutes.) Transfer to a colander set over a medium bowl. Let cool 15 minutes.
  • Remove skins from eggplants (it's okay if some bits of charred skin don't come off). Transfer flesh to a sieve set over a bowl and let drain 10 minutes.
  • Transfer eggplant flesh to a food processor; add tahini, lemon juice, and 3 Tbsp. oil and process until creamy; season dip with salt.
  • Transfer dip to a bowl and top with pomegranate seeds and black sesame seeds; drizzle with more oil.
  • Do Ahead
  • Dip can be made 1 day ahead. Cover and chill.

MUTABAL



Mutabal image

Provided by Rawia Bishara

Categories     Tomato     Side     Vegetarian     Backyard BBQ     Eggplant     Grill     Grill/Barbecue     Vegan     Lemon Juice     Chile Pepper     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 to 8 servings

Number Of Ingredients 12

3 medium eggplants, 2 1/2 to 3 pounds total
4 plum tomatoes or 2 Jersey tomatoes, finely chopped
2 chile peppers, seeded and finely chopped, optional
4 to 5 cloves garlic, minced
1 shallot, minced
1 cup chopped fresh parsley
6 tablespoons extra-virgin olive oil or to taste
Juice of 2 lemons, plus more for finishing
1/2 teaspoon ground cumin or to taste
1/2 teaspoon freshly ground black pepper
Sea salt to taste
Sliced cucumbers for garnish

Steps:

  • Prepare a charcoal or gas grill for grilling over high heat, or turn 3 gas burners to high. Place the eggplants directly onto the coals or flame and grill, using tongs to turn them as the skin chars, until blackened all over. Set aside to cool.
  • Alternatively, roast the eggplant in the oven. Preheat the oven to 400°F and line a baking sheet with aluminum foil. Pierce the eggplants in a few places with a sharp knife, place them on the prepared baking sheet and roast, turning every 5 minutes or so, until the skin is blistered and begins to crack all over. Set aside to cool.
  • Slice the eggplants in half lengthwise and scoop out the flesh, transferring it directly to a strainer to allow the liquid to release.
  • Meanwhile, in a medium bowl, combine the tomatoes with the chile peppers, if using, garlic, shallot, 1/2 cup parsley, 3 tablespoons oil, lemon juice, cumin, pepper and salt. Add the drained eggplant and mix together with a fork. Transfer the eggplant mixture to a serving bowl and drizzle with the remaining 3 tablespoons oil. Garnish with the remaining parsley and surround with the cucumber slices.

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