Mutabal or Moutabel is an eggplant and olive oil salad from the Middle East that is popular mainly in Syria, Lebanon and Armenia.
To prepare Mutabal, you need to roast the eggplants over direct heat to give them a smoky flavor. After that, they are mixed with other ingredients and spices in a food processor. You can also bake the eggplants in the oven, but you will lose some of the intense flavor. If you choose to bake them in the oven, cut the eggplants into long pieces and place them on a baking tray. Drizzle with a little olive oil and bake for 20-25 minutes at 180°C.
What you need to make mutabal
Once you’ve baked and peeled the eggplants you’ve got rid of the hardest part of the preparation. The rest of the ingredients can be varied according to your taste. If you want to make the recipe vegan, you can simply omit the yoghurt. Usually yellow lemon is used, but if you like the stronger taste of lime, you can use it, as the taste will not change significantly.
Mutabal can also be made without tahini, but it’s best to add it as it plays an important role in the texture and flavors of the dish. If you can’t find tahini in the store, you can make it very easily at home: all you need sesame seeds, olive oil and salt. Sesame seeds can be raw or roasted, or ideally have both types for a stronger flavor. Put all the ingredients in a food processor and blend until it becomes a paste.
Ingredients
- 1 large eggplant
- 1 onion (chopped)
- 2 tablespoons tahini
- 1 tablespoon lemon juice
- 2 tbsp garlic (minced)
- 2 tablespoons Greek yoghurt
- Salt to taste
- 2 tablespoons extra virgin olive oil
Preparation
Wash and dry the eggplants. Make a few incisions into the skin and cook them directly on the stove or in the oven until the skin turns black and the flesh softens. Then remove the blackened skin from the eggplants.
Place the eggplant pulp and the remaining ingredients in a blender and blend until smooth. Place in a bowl and garnish with olive oil, coriander and pomegranate seeds.
Serve with pit bread or toast.
How to store mutabal
You can store mutabal refrigerated in an airtight container for up to 3 days. It is usually served with pita or other thin bread, along with hummus, feta cheese and vegetables.
In Arabic cuisine, mutabal is also used as a garnish for grilled meat or kebabs. Serve this combination with fresh black or mint tea or coffee with cardamom and you’ve created a truly oriental meal.