You may be familiar with baba ganoush, but today I’d like to introduce you to its cousin, Mutabal Batinjan (Roasted Eggplant Dip) متبل باتنجان. What makes this eggplant dip different is the use of tahini. It’s one of my favorite appetizers, and I’m going to show you the authentic Palestinian version. The key to getting the perfect texture is to use a food mill, not a food processor. It’s the way we prepare it back home, and I highly recommend getting one if you can. They can be found at Amazon and Target. I hope you’ll give this recipe a try, I promise you’ll fall in love with mutabal!
Ingredients
- 🧄 3 globe eggplants (medium size)
- 🧄 2 garlic cloves
- 🧄 2 tbsp tahini
- 🧄 1 tbsp plain yogurt
- 🧄 2 tbsp lemon juice
- 🧄 1 tsp salt + 1/2 tsp reserved
- 🧄 1/2 tsp citric acid
For garnish
- 🧄 mint leaves
- 🧄 sumac
- 🧄 olive oil
Instructions
- Wash and dry eggplants and make a one-inch deep cut lengthwise on each eggplant.
- Arrange on a foil lined baking tray and broil on high in the oven for 35-40 minutes until the skin is charred. This gives the eggplant its smoky flavor.
- Once charred on one side, flip to finish the other side.
- Remove the eggplant from the oven and let cool completely.
- In the meantime, peel and finely dice your garlic. Add the reserved 1/2 tsp salt and mash the garlic with a pestle until you form a paste. Add to a medium sized bowl.
- Once the eggplant is cooled, peel the skin and run the flesh through a food mill over the bowl of garlic.
- Add 2 tablespoons of tahini, yogurt, 2 tablespoons of lemon juice, 1 tsp salt, and 1/2 teaspoon of citric acid. The best way to incorporate all of the ingredients is to use your hands. Get your hands dirty, feel the ingredients and mix!
- Once combined, spread the dip into a serving plate and garnish with fresh mint leaves, a sprinkle of sumac and a drizzle of olive oil.
- Warm some pita bread for dipping and enjoy!
- Bon appétit, sahtain, صحتين 🌻.