Syrian Mutabel Eggplant Dip

Mutabal, also known as "moutabal" or "mutabbal," is a Middle Eastern dip or spread made from cooked, mashed eggplant mixed with tahini, garlic, lemon juice, and olive oil. The tahini adds a rich, nutty flavor, while the lemon juice and garlic add a tangy, zesty taste. The olive oil helps to smooth out the texture and add a richness to the dish. A staple in Middle Eastern cuisine, it is often served as a dip or spread at mezze, which is a selection of small dishes served as appetizers. Some variations of the dish may include additional ingredients such as yogurt, cumin, or paprika to give the mutabal different flavors. 

Some think mutabel is the same as baba ghanoush, yet they are not the same. The big difference is the use of tahini: mutabal calls for it, while traditional baba ghanoush doesn't. In addition, Baba Ghanoush usually includes chopped vegetables, such as tomato, pepper or onion, pomegranate molasses and walnuts. Mutabal is often served as a side dish or as a topping for pita bread or crackers. It is a popular dish in Lebanon, Palestine, Syria, and other Middle Eastern countries.

A vegan and gluten-free option that's high in fiber and low in calories, it can be used as a spread for sandwiches, a dip for veggies or crackers, or even as a topping for grilled meats or fish.

Ingredients:

2 large eggplants
2 large garlic cloves
1/3 cup Tahini
2 tablespoon fresh lemon juice
1 teaspoon Kosher Flake Sea Salt
1/4 teaspoon ground cumin
1/4 teaspoon fresh ground black Pepper
Extra Virgin Olive oil
Optional toppings:
paprika, za'atar, toasted sesame seeds, sumac or chopped fresh parsley

Directions:

Preheat your grill to highest heat or pre-heat your oven broiler.

Pierce eggplants 5 or 6 times each and place whole eggplants on the grill or under the broiler. Turn every 5 minutes or so until the whole outside is charred and the eggplants are soft inside, about 20 minutes.

Remove and let cool until you are able to handle the eggplants.

Mash or puree garlic with the salt and cumin with a fork or food processor until a paste has formed, add tahini and mix well.

Cut eggplant in half and scoop out pulp and add to the tahini mixture. Add lemon juice and mashing or pulse in food processor until you reach your desired consistency. Creamy and smooth or rustic and chunky, there is no right or wrong. Season with additional salt and pepper to taste, drizzle with high quality extra virgin olive oil and season with smokey paprika, za'atar . Drizzle with olive oil and sprinkle smoky paprika or other optional toppings.

Serve with pita bread, crackers or vegetables to dip in it.