"Mutabbal is a classic Lebanese mezze featuring smoky grilled eggplants blended with creamy tahini, zesty lemon, and pungent garlic. This simple yet flavorful dip captures the essence of Levantine cuisine with its irresistible charred flavor and smooth texture. Serve it with pita bread for an authentic appetizer experience."
🥗 Ingredients (7 items)
Method 4 Steps
- 1
Wash the eggplants (aubergines), pat them dry, then pierce them a few times with a fork before placing them directly on an open flame or under a grill. Keep turning them until all their skins have charred. They are cooked when they become soft to the touch.
- 2
Once cooled, cut the stems and peel off the charred skins using a paper towel to remove all the little black pieces. Do not rinse them, as this will remove the nice smoky flavor. Also, keep the juice that oozed from the eggplants (strain if needed to remove black particles).
- 3
Using a fork and knife, cut the eggplants into small pieces (do not use a food processor!), then mash the pieces with a fork until flattened.
- 4
Add the tahini, garlic, water, salt, and lemon juice. Mix well and adjust seasoning if needed. Serve with a drizzle of olive oil and garnish with fresh mint.
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