Mutabal

Method10 steps · about 45 min

1. 1

   Step 1: Roast whole aubergines (with skin) in direct contact with a flame or embers until the skin becomes black and the flesh is soft.

   Uses 3 large eggplants

2. 2

   Step 2: Remove the skin, taking care to remove all charred fragments.

   Uses roasted eggplants

3. 3

   Step 3: Squeeze the eggplant pulp to remove as much as possible of the bitter liquid.

   Uses peeled eggplant pulp

4. 4

   Step 4: In a mortar, crush garlic (3 cloves) cloves with salt using a pestle.

   Uses 3 cloves garlic · Salt

5. 5

   Step 5: Add the drained eggplant pulp, 3 tablespoons base olive oil, Greek yogurt (1 cup), tahini (2 tablespoons) and lemon juice to the garlic-salt paste. Reserve the garnish ingredients.

   Uses squeezed roasted eggplant pulp · garlic and salt paste · 3 tablespoons extra virgin olive oil · 1 cup Greek yogurt (sheep's milk) · 2 tablespoons tahini · Juice of 2 lemons

6. 6

   Step 6: Using the pestle, mix everything while crushing it roughly. Adjust the seasoning if necessary.

   Uses Mutabal mixture

7. 7

   Step 7: Pour the mixture on a plate.

   Uses finished Mutabal

8. 8

   Step 8: Drizzle olive oil (3 tablespoons) on top.

   Uses 3 tablespoons extra virgin olive oil

9. 9

   Step 9: Sprinkle with Aleppo pepper (½ teaspoon) (or paprika) and chopped parsley (2 tablespoons).

   Uses ½ teaspoon Aleppo pepper (or paprika) · 2 tablespoons finely chopped parsley

10. 10

    Step 10: Serve with pita bread.

    Uses garnished Mutabal