
MUTABAL/MOUTABAL DIP/A CREAMY-SMOKEY EGGPLANT DIP/ LEBANESE DIP WITH ROASTED EGGPLANT
The Middle Eastern cuisine has introduced a vast range of dips and spreads to the world. These dips do well as sides or their mezzes (starters) platter in the main course . Lebanon, Turkey, Syria, and Egypt serve some of the most popular dips and they are hardly any different from each other. A few ingredients are very common among these Dips like yoghurt, olive oil, garlic, lemon, and a few greens like parsley and dill leaves etc. Mutabal and Baba Ganoush are a few of the most popular dips that represent their Cusine

MUTABAL vs BABA GANOUSH
A very popular dip, I would be pleased to discuss today, is their Mutabal. This is very close to the classic Baba Ganoush (actually derived from it). But, Mutabal has stolen the spotlight for being creamier and smooth in texture. Interestingly, both carry the roasted eggplant as their star ingredient . A few differences are of their add-ins. Mutabal calls for Tahini and yogurt whereas, Baba Ganoush requires a few raw veggies like onions and tomatoes. Pomegranate syrup gives it, a depth in color and flavor. Having roots in Lebanon or Syria, both dips are equally popular (being their staple) in the whole middle eastern world and far beyond . If we ignore the misconception about the two (most of the world enjoys Mutabal as Baba Ganoush) both the dips are very unique and versatile

Let’s talk about the flavors of today’s dish Mutabal, and this is pretty much to die for. There is a depth in the flavors and it comes by roasting the eggplant. Tahini adds the nuttiness and yoghurt makes it creamy and rich.(in my opinion, Greek yogurt is the game changer). Roasted cumin is essential in middle eastern cuisine and the story doesn’t complete without lemon juice and a dash of garlic. I add fresh as well roasted garlic powder . And plz don’t forget to add extra virgin Olive Oil . So all these goodies together make a worth relishable dip to enjoy for starters or as a spread to make their delectable Shawarmas and Wraps

Prep Time – 10 minutes
Ready in 5 minutes
Total Time – 20 minutes
Course – Starter/Appetizer
Type – Dip/Spread
Cuisine – Middle Eastern
● INGREDIENTS REQUIRED
• Eggplant/Aubergine/Brinjal – 1-2 nos
• Tahini – 1 tbsp
• Greek yogurt/Thick creamy curd – 2 tbsp +1more tbsp
• Lemon juice – 1 tbsp
• Minced garlic – 1 tsp
• Garlic powder – 1/2 tsp
• Salt – 1 tsp
• Paprika powder – 1/2 tsp
• Cumin powder – 1/2 tsp
• Black pepper powder – 1/4 tsp
• Olive oil – 2 tbsp for the dip

● INGREDIENTS FOR TOPPING
• Olive oil – 2 tsp to drizzle on top
• Pomegranate kernels – 2 tbsp
• Fresh parsley/Coriander leaves – 1 tbsp
● PREPARATIONS TO BE DONE
1 – Make Tahini sauce by blending sesame seeds +garlic+lemon juice, and salt. Blend all together with the help of some olive oil
2 – Roast eggplant on the stove top placed on a wire rack . This will help to roast the eggplant without any mess and fuss. Put the eggplant on the moderate flames and roast for 12–15 minutes, turning frequently with metal tongs, until the flesh is soft and smoky and the skin is burnt all over. This process will help the eggplant to get a smoky flavour which has a key role in this dip
3 – When the eggplant is roasted, allow it to cool and scrape the burnt skin with a knife. Rinse the eggplant under running water to get rid of any tits bits of burnt skin

4 – When the eggplant is cleaned, chop its flesh on a board with a knife

● WALK THROUGH THE FINAL PROCEDURE
1 – In a blender add roasted chopped eggplant

2- Blend it slightly and add 2tbsp Tahini and 2 tbsp yoghurt


3 – Next, add lemon juice, minced garlic, salt, pepper and cumin powder, roasted garlic powder, olive oil. Again blend all the ingredients so that everything gets mixed up to incorporate


4 – Add a few ice cubes so that the dip gets a light and frothy texture. * I tasted and added 1 more tbsp of yoghurt, 1 tsp of olive oil, and 1/2 tsp of paprika to get the finest taste


5 – Dish out the dip in a serving bowl. Drizzle 2 tbsp of olive oil, fresh parsley, and some pomegranate kernels


6 – Enjoy the tasty Mutabal Dip with crackers, veg or non veg kebabs, Raw Vegetable Sticks, or a toasted bread slice

● TIPS AND NOTES
* Roasting eggplant can be done in the oven at 200° Celsius for 20-25 minutes by turning it’s side once. For this rub eggplant with olive oil . Make a few cuts and insert garlic cloves. Wrap in the aluminum foil with salt and olive oil and place it in the oven to roast
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