Palestinian Smoky Eggplant Dip (Mutabbal) | Sahtein!

tahini

🥗Healthier: Greek yogurt

💰Cheaper: sunflower seed butter

Greek yogurt adds creaminess with fewer calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is a cost-effective alternative.

Start by using the smallest eggplants you can find for better flavor.

Make little slits in the eggplants with a knife, especially in the thickest part.

Place the eggplants directly on the flame of a gas stove or on a grill.

Turn the flame on to high heat and cook the eggplants, keeping them centered on the fire.

Cook for about 15 to 20 minutes, turning occasionally, until the skin is wrinkly and the inside is mushy.

Remove the eggplants from the fire and let them cool down.

Chop the eggplants in half to release steam and make them easier to handle.

Scoop out the eggplant flesh into a blender, discarding the charred skin.

Add 2-4 garlic cloves to the blender, depending on your preference.

Add about 2 tablespoons of tahini to the blender.

Squeeze in the juice of half a lemon.

Drizzle in olive oil to taste.

Optionally, add 1 tablespoon of yogurt for creaminess.

Add 2 pinches of salt and 6 cracks of black pepper to the mixture.

Blend until smooth and creamy.

Optionally, swirl in 1 teaspoon of pomegranate molasses for sweetness.

Chop parsley for garnish.

Drizzle olive oil on top before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens