Mutabbal متبل
6 serving
This dish is often mistakenly called baba ganoush. They are distinct in several regards, specifically the inclusion of tahini in mutabbal, and pomegranate molasses, onion, and tomatoes in baba ganoush.
Ingredients
Instructions
Instructions
1.
Grill or smoke the eggplant until charred on the outside and completely cooked inside.
Scoop the flesh of the eggplant out of the skin. Add the garlic, salt, lemon juice, and tahini, mixing and smashing to combine and break the eggplant into a paste. Refrigerate until ready to serve. The flavors in this dish benefit greatly from resting several days before use.
Before serving, drizzle the oil over and sprinkle with sumac.
Comments
This batch is amazing. Made a double batch, using ~750g of very well roasted eggplant flesh. I'm not quite sure how much the eggplants weight before roasting and peeling. I broiled them on high for about 15 minutes on three sides, after which they were well charred and the flesh peeled away from the hardened skin easily. I think the longer broiling time helped to give it such a good flavor this time, and I regret not measuring the exact quantity of lemon juice added.
Made a 4x batch with about 4.5 pounds of globe eggplant. Only used a single lemon, though it was quite juicy. This is absolutely delicious. I roasted the eggplants significantly later than last time, and scraped the flesh very thoroughly off the skin, which I think resulted in the smoky, more complex flavor this time.
Made a 1.5 batch a while back that wasn't quite as good as I remember, but still very good. Possible I didn't roast the eggplants long enough.
Made with ~400g worth of smoked eggplant flesh (from 3 medium Italian eggplants). Refrigerated 24 hours before using. This is delicious. I could eat the whole thing in one sitting. The garlic gives it a nice bite.
I've made it a few more times since my last comment, and I'm convinced that the trick to getting really flavorful mutabbal is letting the charred eggplants rest for at least 24 hours so that the smoky flavor really infuses into the flesh.