Best 2 Mutabal Recipes

Indulge in the smoky, creamy delight of Mutabal, a Levantine appetizer that tantalizes taste buds with its unique blend of roasted eggplant, tahini, and spices. This flavorful dip, also known as Baba Ganoush, is a staple in Middle Eastern cuisine, enjoyed as a mezze or spread. With variations ranging from classic to modern, Mutabal offers a culinary journey through different regions and culinary interpretations. From the traditional Lebanese Mutabal, known for its smoky and tangy flavors, to the innovative Muhammara, a Syrian-Armenian dip that incorporates roasted red peppers and walnuts, each recipe promises a distinct taste experience. Explore the nuances of Mutabal with our curated collection of recipes, catering to diverse preferences and dietary needs. Dive into the smoky depths of the classic Mutabal, discover the vibrant colors and bold flavors of Muhammara, and uncover the secrets of a refreshing Avocado Mutabal, perfect for those seeking a lighter option. Let your taste buds embark on a culinary adventure as you explore the world of Mutabal, one delicious bite at a time.

Let's cook with our recipes!

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

Ingredients

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.

GRILLED EGGPLANT DIP (MUTABAL)

Grilled Eggplant Dip (Mutabal) image

Mutabal is a delicious eggplant dip. Its key ingredients are grilled eggplant and tahini with some lemon, herbs, and spices, which give it smoky, nutty, peppery, and lemony flavors. This is the authentic recipe, and it is way better than modified recipes that use yogurt.

Provided by Muaddi Craft Distillery

Categories Appetizers and Snacks Dips and Spreads Recipes

Time 2h55m

Yield 12

Number Of Ingredients 10

Ingredients

4 large Italian eggplants
2 cloves garlic, crushed
2 teaspoons coarse salt, or to taste
1 lemon, juiced, or more to taste
3 tablespoons tahini, or more to taste
4 tablespoons extra-virgin olive oil, divided
1 pinch ground black pepper, or to taste
2 tablespoons finely chopped fresh parsley
1 leaf chopped fresh mint
1 tablespoon pomegranate seeds, or to taste

Steps:

Preheat a charcoal grill for medium heat and lightly oil the grate. Prick the skin of the eggplants several times with a knife.
Cook directly on the preheated grill, turning frequently, until eggplants have collapsed and are very soft and the skin has charred, 25 to 30 minutes. Transfer to a bowl, cover with aluminum foil, and allow to cool, about 15 minutes.
When eggplants are cool enough to handle, cut them in half and scrape out the flesh. Put the flesh into a colander and place over a bowl to drain, 5 to 10 minutes.
Transfer to a mixing bowl, add crushed garlic and salt, and mash until creamy, about 5 minutes. Whisk in lemon juice, tahini, 3 tablespoons olive oil, and black pepper. Cover the bowl with plastic wrap and refrigerate for 2 hours.
Taste, adjust seasonings, and stir in parsley and mint. Transfer to a small dish. Use the back of a spoon to swirl indentations on the surface, drizzle with remaining olive oil, and garnish with pomegranate seeds.

Nutrition Facts : Calories 121 calories, Carbohydrate 15.1 g, Fat 7 g, Fiber 8.5 g, Protein 3.1 g, SaturatedFat 1 g, Sodium 329.6 mg, Sugar 5.5 g

Tips:

Use high-quality ingredients for the best flavor. Look for fresh, ripe vegetables and herbs, and use a good quality tahini.
Roast the eggplant over an open flame or on a grill for a smoky flavor.
Let the eggplant cool completely before peeling and mashing it. This will help to prevent the mutabal from becoming watery.
Use a food processor or blender to get a smooth and creamy texture.
Taste the mutabal and adjust the seasonings to your liking. You may want to add more lemon juice, tahini, or garlic.
Serve the mutabal with pita bread, chips, or vegetables for dipping.

Conclusion:

Mutabal is a delicious and versatile dip that can be enjoyed as an appetizer, snack, or main course. It is easy to make and can be tailored to your own taste preferences. So next time you are looking for a new and exciting dish to try, give mutabal a try!