Mutabbal

Another Middle Eastern staple, this is for eggplant lovers – like me – a Godsend. This is very similar in appearance and texture to hummus but made entirely out of baked eggplant.  A nice appetizer, the eggplant is a great weighty addition to any meal.

Time:

45 min

Serves:

6

Good for:

  • Flavourful, ethnic  appetizer
  • Vegan dish
  • Dipping with veggies or chips

Ingredients:

 

  • 3-4 Medium sized eggplants
  • 1/2 to 1 clove of crushed garlic
  • 1 lemon
  • 1 tbsp of salt
  • 4 tbsp of Tahini (sesame paste/sauce)
  • 1 tbsp olive oil

Kitchen things you’ll need:

  • Blender
  • Small bowl
  • Citrus juicer
  • Spatula
  • Baking sheet

Making it:

  • Ideally, grill the eggplant on direct fire to give it a smoky flavour.  You can also cut the eggplants in long pieces and place them on a baking sheet then  roast them in an oven for 20-25 minutes at In a 350°F (175°C).
  • blend it in the food processer with lemon, olive oil, tahini, garlic and salt to taste
  • Drizzle with some olive oil and serve with pita bread at room temperature.

Tips/notes:

  • If you don’t use tahini and add vegetables it is known as “Baba Ghanoush” which is another great tasting option.
  • To add a nice crunch try garnishing with toasted pine nuts
  • For a meatier option you can add some cooked ground beef as well
  • Spice it up with a nice sprinkle of cayenne pepper

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