Photograph of the finished Mutabbal

Middle East · Cà tím nướng nghiền sữa chua Mutabbal

Mutabbal

45 min Hands-on time
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Eggplant Eggplant 3.5 lb
  • Photograph of Sesame tahini sauce Sesame tahini sauce 7.1 oz
  • Photograph of Unsweetened yogurt Unsweetened yogurt 12.7 oz
  • Photograph of Garlic Garlic 16 cloves
  • Photograph of Lime Lime 4
  • Photograph of Olive oil Olive oil ⅔ cup
  • Photograph of Pomegranate seeds Pomegranate seeds 5.6 oz
  • Photograph of Parsley Parsley 2.8 oz
  • Photograph of Salt Salt 0.7 oz

Method

  1. 1 Grill whole eggplants over high heat for 15 minutes until the skin is completely charred.
  2. 2 Cover tightly for 10 minutes, then peel off the burnt skin and let the eggplant flesh drain on a sieve for 15 minutes.
  3. 3 Draining on a sieve is a mandatory step; any excess water will prevent the dish from becoming a solid mass on the plate.
  4. 4 Mash the tomatoes with a fork, don't blend them in a machine; the mutabbal should still have a grainy texture, not be as smooth as cream.
  5. 5 Mixed with tahini, yogurt, crushed garlic, and lemon juice; the yogurt is what distinguishes baba ghanoush from tahini.
  6. 6 Scoop the mixture onto a plate, create grooves, drizzle with olive oil, and sprinkle with pomegranate seeds and parsley.

With an appliance

  • Oven 1 hr

    Replace step 1: bake in the oven at 240 degrees for 35 minutes; if it lacks smoky flavor, add 3g of smoked chili powder when mixing.

Start cooking