Mutabal Recipe (Middle Eastern Eggplant Dip)

Step 1

Wash and dry the eggplants. Using a fork, pierce them a few times. Turn on the gas stove to medium high and place the eggplant directly on the range (you can have 2 ranges on at the same time to make the process quicker). Char the eggplant for about 5 minutes on each side, flipping every 5 minutes for all parts to cook evenly. This would take about 20 minutes, depending on the size of the eggplant and your heat.

Step 2

Once the eggplants are fully cooked and tender, place them in a bowl and cover with a plastic wrap. Set the bowl aside for the eggplants to sweat, about 30 minutes, this would make the peeling process easier.

Step 3

When the eggplants are cool enough to handle, peel then using wet hands, or simply keep them under running water while peeling.

Step 4

Chop the eggplant finely and add it to a bowl with the tahini, yogurt, minced garlic, lemon juice, salt and pepper. Mix all the ingredients using a fork or a spoon.

Step 5

Top with olive oil and chopped parsley. Serve with pita, lavash or pita chips.