Roasted Eggplant Dip (Mutabal)
A cousin of the more commonly known baba ghanoush, this smoky eggplant dip (known as mutabal) is enriched with thick yogurt and nutty tahini. It’s creamy, indulgent and often served more decoratively: rippled with olive oil and sprinkled with herbs and colourful spices.
Equipment
- cutting board
- chef's knife
- roasting pan
- spoon
- mixing bowl
Ingredients
- 2 large eggplants 700 g/1.5 lb
- ¼ cup tahini
- ¼ cup Greek yogurt
- 4 cloves garlic minced
- 1 lemon juiced
- 1 tsp ground cumin
- ½ tsp ground coriander
- ¼ tsp cayenne pepper
- salt and freshly ground black pepper
- extra-virgin olive oil for drizzling
- 1 sprig parsley finely chopped
- 1 tbsp finely chopped walnuts toasted
- ½ tsp sumac
- toasted pita bread or vegetable crudités to serve
Instructions
- Preheat oven to 425°F.
- Place eggplants in roasting pan and roast until soft and charred, 30 to 40 minutes. Let stand until cool enough to handle.
- Peel off and discard skin, then transfer flesh to colander, pressing down with back of spoon to extract as much liquid as possible. Slide onto cutting board and finely chop.
- In bowl, stir together tahini, yogurt, garlic, lemon juice, cumin, coriander and cayenne pepper. Stir in reserved eggplant, then season well with salt and pepper. Scrape into serving dish.
- Using teaspoon, make wells all over surface. Drizzle with olive oil, then sprinkle with parsley, walnuts and sumac. Serve at room temperature with toasted pita bread or vegetable crudités.
Notes
Tip: Leftover dip can be stored in an air-tight container in the refrigerator for up to 3 days.