Mutabbal Recipes

MOUTABEL

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly grease a medium baking sheet.
• Place eggplants on the baking sheet. Bake in the preheated oven 30 minutes, or until soft and seared.
• In a food processor, grind together garlic, basil and green chile peppers.
• Scoop eggplant from skins and mix with garlic mixture in the food processor.
• Transfer the mixture to a medium serving dish. With a fork, mash in tahini, lemon juice and salt. Garnish with mint and olive oil.

MUTABBAL (EGGPLANT SALAD)

Steps:

• Remove the head of the eggplants, and make two horizontal incisions with the knife on each side of the eggplant.
• Place the eggplants under the grill for 30 minutes, until the skin is almost burnt. In the meantime, mix the two tablespoons of Tehina with the lemon juice until it becomes a smooth light beige uniform paste.
• Remove the eggplants, and place them on a plate.
• Bring a deep dish and open up the eggplants.
• Start removing the inside of the eggplants and placing it in the deep dish. Make sure you don't take any of the skin.
• The insides of the eggplant will be slightly watery, so mix it with a fork which would at the same time cut it into smaller pieces, almost a paste though not uniform in any way.
• Add the Tehina paste and mix well with the fork.
• Crush the garlic cloves with the chili pepper and add to the mixture.
• Mix well. Add salt and olive oil to taste.

MUTABBAL

Steps:

• First you need to roast the eggplant by placing it directly over the fire on your stove top. Roast it for about 15 minutes by turning it from side to side until it's black and the pulp is soft and tender.
• Once the eggplant is done, you need to peel off the skin, and then mash it using a fork or a potato masher.
• Add minced garlic, salt, and juice of a lemon, mix. Then add the Tahini sauce (which is made by mixing the tahini paste with cold water and lemon juice - unless you have used all of the juice in the previous step)
• When serving, drizzle with a little bit of olive oil, and garnish with Summaq and parsley or crushed mint leaves. Serve warm or cold with pita or taboun bread.