Fluffy Eggplant Spread (Print Version)
# Ingredients:
→ Mutabbal Mixture
01 -
About 2 eggplants, medium-sized (roughly 1 pound or 450-500 g)
02 -
One grated clove of garlic, medium-sized
03 -
4 tablespoons of tahini, good quality
04 -
A quarter cup of rich labneh or full-fat Greek yogurt
05 -
Lemon juice, 3 tablespoons
06 -
Kosher salt, roughly a quarter teaspoon
→ Toppings
07 -
Olive oil, extra-virgin (add as much as you like)
08 -
Fresh pomegranate seeds, a small handful
09 -
Sumac for sprinkling
10 -
Flat-leaf parsley, finely chopped
# Instructions:
01 -
Warm up the broiler in your oven. Wash the eggplants thoroughly and arrange them on a small sheet pan. Use a knife to poke multiple 1-inch (2.5 cm) deep holes into each eggplant, keeping their skin and stems untouched.
02 -
Put the eggplants on the middle oven rack and broil them for about 50 minutes. Turn them over halfway through. Keep broiling until they're soft, have burst, and their skin is very dark and wrinkly.
03 -
Take the eggplants out of the oven and split them lengthwise to speed up the cooling process. Wait around 30 minutes or until they're cool to handle.
04 -
Scoop out the soft insides of the eggplants with a spoon, leaving behind the burned skin. Place the flesh in a fine strainer, letting excess moisture drip out naturally. Press lightly with a spoon to remove more liquid before discarding it.
05 -
In a big mixing bowl, toss in the eggplant flesh, grated garlic, tahini, yogurt (or labneh), a splash of lemon juice, and a pinch of salt. Grab a whisk and mix everything quickly for about two minutes until smooth and creamy without stringiness.
06 -
Spread the mixture onto a flat plate, creating ridges or swirls with a spoon for the olive oil. Drizzle olive oil generously, scatter pomegranate seeds, sprinkle parsley, and add a bit of sumac to finish.
# Notes:
01 -
Mutabbal is a smooth and light eggplant-based dip that combines roasted eggplant, garlic, tahini, Greek yogurt, and a hint of lemon. You don't need any fancy equipment, just your oven broiler for that smoky taste!
02 -
Don't skip letting the eggplants get properly charred. The more blackened they are, the deeper the flavor will be once blended.
03 -
It's important to drain away extra water from the eggplant's flesh. Removing liquid helps keep the texture creamy and avoids sogginess.
04 -
A whisk works wonders for mixing. Skip the food processor. Whisking by hand helps break down any chunks while giving the final dip that perfect fluffy texture.