This roasted eggplant dip is similar to baba ghanoush. In Jordan it is called mutabal, mutabbal or moutabbal. It was silky, creamy, and delicious.
This recipe was adapted from Milk Street Magazine, contributed by Courtney Hill. I modified the method and proportions and omitted the pomegranate seeds. We ate it with warm naan.
According to Milk Street, restaurants in Jordan often top the dip with a simple tomato-cucumber salad. We ate it without the additional topping but may try that next time. 🙂
Yield: Serves 4
For the Mutabal:
- 1 large eggplant (about 1 to 1 1/4 pounds)
- 1 T extra-virgin olive oil
- 2 1/2 T tahini
- 2 T boiling water
- 2 medium garlic cloves, finely grated, or pushed though a garlic press
- 3/4 T freshly squeezed lemon juice
- about 2 T fresh flat-leaf parsley, finely chopped, plus more for garnish
- Kosher salt and freshly ground black pepper
- 1 T pomegranate seeds, optional
- 1/2 T pomegranate molasses
- warm flatbread, such as naan, for serving
- Heat the oven to 475°F with a rack in the middle position. (I set my oven to convection roast.)
- Line a rimmed baking sheet with foil.
- Cut the eggplant in half and pierce the skin several times with the tip of a knife.
- Coat each half all over with 1/2 tablespoon of the oil.
- Set the eggplant cut side down on the prepared baking sheet and roast until collapsed, wrinkled and blistered all over, 20 to 30 minutes.
- Remove from the oven and cool on the baking sheet for about 20 minutes.
- With the eggplant still on the baking sheet, trim off and discard the stem.
- Using a spoon, scoop the flesh from the skin onto a cutting board; discard the skins.
- Finely chop the eggplant but don’t break it down to a puree; it should retain some texture.
- In a medium bowl, stir together the tahini and boiling water.
- Add the roasted and chopped eggplant, garlic and lemon juice; stir until well combined. Mix in the parsley. Taste and season with salt and pepper.
- Transfer to a serving bowl and top with pomegranate seeds, if using, pomegranate molasses, and garnish with parsley.
- Serve with warm flatbread. Top with tomato-cucumber salad, if desired. (recipe below)
For the Optional Tomato-Cucumber Salad:
Yield: about 3/4 cup
- 1/2 medium ripe tomato, cored and chopped
- 1/2 Persian cucumber, chopped
- 1/2 jalapeño chili, stemmed, seeded and minced
- 1/2 T freshly squeezed lemon juice
- Kosher salt and ground black pepper
- Combine ingredients while eggplant is roasting.