Mutabbul Food

MUTABAL

Mutabal image

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

Ingredients

3 medium eggplants, 2 1/2 to 3 pounds total
4 plum tomatoes or 2 Jersey tomatoes, finely chopped
2 chile peppers, seeded and finely chopped, optional
4 to 5 cloves garlic, minced
1 shallot, minced
1 cup chopped fresh parsley
6 tablespoons extra-virgin olive oil or to taste
Juice of 2 lemons, plus more for finishing
1/2 teaspoon ground cumin or to taste
1/2 teaspoon freshly ground black pepper
Sea salt to taste
Sliced cucumbers for garnish

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.

MUTABBAL (EGGPLANT SALAD)

Mutabbal (Eggplant Salad) image

There are a variety of eggplant salads in Palestinian cuisine, but this is one which you will find in every restaurant as part of the traditional "Meza".

Provided by Palis Favorites

Categories Vegetable

Time 1h

Yield 1 Mutabbal, 4 serving(s)

Number Of Ingredients 7

Ingredients

2 large eggplants
2 garlic cloves
2 tablespoons tahini
4 tablespoons lemon juice
1/2 green chili pepper
1/2 teaspoon salt, to taste
1 tablespoon olive oil

Steps:

Remove the head of the eggplants, and make two horizontal incisions with the knife on each side of the eggplant.
Place the eggplants under the grill for 30 minutes, until the skin is almost burnt. In the meantime, mix the two tablespoons of Tehina with the lemon juice until it becomes a smooth light beige uniform paste.
Remove the eggplants, and place them on a plate.
Bring a deep dish and open up the eggplants.
Start removing the inside of the eggplants and placing it in the deep dish. Make sure you don't take any of the skin.
The insides of the eggplant will be slightly watery, so mix it with a fork which would at the same time cut it into smaller pieces, almost a paste though not uniform in any way.
Add the Tehina paste and mix well with the fork.
Crush the garlic cloves with the chili pepper and add to the mixture.
Mix well. Add salt and olive oil to taste.

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