What We’re Cooking: Randa’s Mutabal
Mutabal is a smoky Middle Eastern dip made with roasted eggplant and yogurt. It is slightly different from baba ganoush: the addition of yogurt here is a very Syrian preparation. It is recommended to serve it with grilled meat or chicken, but it is also great spread on warm pita bread.
- 3 eggplants, medium size
- 1 cup plain yogurt
- ½ cup tahini (to taste)
- 3-4 cloves garlic, crushed
- 3 tablespoons lemon juice
- 1 teaspoon salt (or to taste)
- 2 teaspoons paprika
- Extra virgin olive oil
- Fresh parsley or mint
- Aleppo pepper flakes
- Sliced or diced tomatoes
Roast the eggplant whole on a baking sheet in the oven at 425 degrees until soft.
Once cool, remove the skins. Mash the eggplant with a fork or chop with a knife.
Add yogurt, tahini, garlic, lemon juice, salt and paprika, and mix until blended.
Transfer to a shallow bowl. Drizzle with olive oil and garnish with the fresh herbs and tomato and serve.
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