Mtabbal Eggplant Dip Food

MUTABBAL

Steps:

• First you need to roast the eggplant by placing it directly over the fire on your stove top. Roast it for about 15 minutes by turning it from side to side until it's black and the pulp is soft and tender.
• Once the eggplant is done, you need to peel off the skin, and then mash it using a fork or a potato masher.
• Add minced garlic, salt, and juice of a lemon, mix. Then add the Tahini sauce (which is made by mixing the tahini paste with cold water and lemon juice - unless you have used all of the juice in the previous step)
• When serving, drizzle with a little bit of olive oil, and garnish with Summaq and parsley or crushed mint leaves. Serve warm or cold with pita or taboun bread.

MUTABAL (EGGPLANT-TAHINI DIP)

Steps:

• Cook the eggplants directly on the burner of a gas stove or in the oven. On a gas stove, sear the eggplants directly over a medium-high flame. Rotate every 5 minutes, until the globes are completely blackened, about 15 minutes total. Alternately, preheat the oven to 450°F. Place the eggplants on a sheet tray, poke them all over with the tines of a fork, rub them with the oil, and place the tray in the oven and cook for 25 to 30 minutes, until the eggplants collapse in on themselves and the skins are blackened.
• Place the cooked eggplants in a bowl and seal the bowl with plastic wrap to let the eggplants steam in their own juices.
• In a medium bowl, combine the tahini, lemon juice and zest, garlic, cumin, salt, and pepper.
• When the eggplants have cooled enough to touch, split them lengthwise. Using a spoon, scrape out the pulp, discarding the skins and stems. For a milder flavor, scrape the seeds off the strands of pulp.
• Use a fork to mash the pulp into the tahini-garlic mix, creating a chunky dip. Adjust the salt to taste.
• When ready to serve, scoop the eggplant mixture onto a serving plate. Use a spoon to create a well in the center and drizzle in the oil, then garnish with the molasses, pomegranate seeds, and parsley.

M'TABBAL (EGGPLANT DIP)

Steps:

• Grill the eggplant over a flame or under the broiler until the skin blisters.
• Remove the skin off the eggplant, chop the pulp coarsely, and squeeze out the liquid. Place pulp in a bowl.
• Stir in crushed garlic, yogurt and salt alternatively adding tahini and lemon until desired taste is achieved.
• Place eggplant dip in a shallow serving dish and drizzle with olive oil.
• Serve with Arabic bread.