Mtabal Food
MUTABAL
Provided by Rawia Bishara
Categories Tomato Side Vegetarian Backyard BBQ Eggplant Grill Grill/Barbecue Vegan Lemon Juice Chile Pepper Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 to 8 servings
Number Of Ingredients 12
Steps:
- Prepare a charcoal or gas grill for grilling over high heat, or turn 3 gas burners to high. Place the eggplants directly onto the coals or flame and grill, using tongs to turn them as the skin chars, until blackened all over. Set aside to cool.
- Alternatively, roast the eggplant in the oven. Preheat the oven to 400°F and line a baking sheet with aluminum foil. Pierce the eggplants in a few places with a sharp knife, place them on the prepared baking sheet and roast, turning every 5 minutes or so, until the skin is blistered and begins to crack all over. Set aside to cool.
- Slice the eggplants in half lengthwise and scoop out the flesh, transferring it directly to a strainer to allow the liquid to release.
- Meanwhile, in a medium bowl, combine the tomatoes with the chile peppers, if using, garlic, shallot, 1/2 cup parsley, 3 tablespoons oil, lemon juice, cumin, pepper and salt. Add the drained eggplant and mix together with a fork. Transfer the eggplant mixture to a serving bowl and drizzle with the remaining 3 tablespoons oil. Garnish with the remaining parsley and surround with the cucumber slices.
MTABAL
Make and share this Mtabal recipe from Food.com.
Provided by Sackville
Categories Vegetable
Time 55m
Yield 2 cups
Number Of Ingredients 9
Steps:
- Roast the eggplant in a hot oven until the insides are soft, about 45 minutes. You will see the eggplant start to shrivel.
- Let cool and scrape out the pulp.
- Mix the flesh in a food processor with the rest of the ingredients.
- Serve chilled with a baguette or pita bread for dipping.
Nutrition Facts : Calories 251.5, Fat 18.5, SaturatedFat 3.6, Cholesterol 8, Sodium 36.1, Carbohydrate 20.4, Fiber 9.5, Sugar 9.6, Protein 5.2
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