Mutabaal, also known as Baba Ganoush, is a smoky and creamy Middle Eastern dip made from roasted eggplant blended with tahini, garlic, lemon juice, and olive oil. This flavorful spread is perfect for dipping pita bread or veggies.
40 MINS (includes roasting time)
Makes about 2 cups of Mutabaal
2 large eggplants
3 tbsp tahini
2 cloves garlic, minced
Juice of 1 lemon
2 tbsp olive oil
RK Salt and RK Pepper to taste
Chopped fresh parsley for garnish
To roast the eggplants, preheat the oven to 400°F (200°C).
Prick the eggplants with a fork and place them on a baking sheet. Roast for 30-40 minutes until the skin is charred and the flesh is soft.
Let the roasted eggplants cool, then peel off the skin.
In a bowl, mash the eggplant flesh. Add tahini, minced garlic, lemon juice, olive oil, salt, and pepper. Mix well until you achieve a smooth consistency.
For enhanced flavor, let the Mutabaal chill in the refrigerator for a couple of hours.
Drizzle with olive oil and garnish with chopped fresh parsley before serving. Serve with warm pita bread, Soorya Parotta or fresh vegetables.