Mutabal (Roasted Eggplant Tahini Dip)
🇱🇧 Lebanon · Levant
Ingredients
- 2 eggplants (about 2 pounds)
- 1/4 cup tahini paste
- 1/4 cup full-fat yogurt
- 3 tablespoons lime juice
- 3 garlic cloves
- 1/4 teaspoon coriander
- 1/4 teaspoon cumin
- 1/4 teaspoon cayenne pepper (optional, for heat)
- Parsley, pomegranate seeds, or sumac, for garnish
- Olive oil, for drizzling
Steps
- Cut a lengthwise slit in each eggplant and roast on the stove, grill, or in the oven until soft.
- Set the eggplants aside to cool for about 10 minutes.
- Scoop out the pulp and chop it finely with a sharp knife.
- In a bowl, whisk together the tahini, yogurt, lime juice, garlic, cumin, coriander, and cayenne pepper (if using).
- Add the chopped eggplant to the tahini mixture and stir until well combined.
- Transfer the dip to a serving platter, drizzle with olive oil, and garnish with parsley, sumac, or pomegranate seeds.
- Serve with pita wedges or fresh vegetables.
Source: amiraspantry.com