Mutabbal (متبل, sometimes transliterated M’tabbal) is a delicious Levantine condiment made with smoky roasted eggplant and creamy tahina with pungent garlic and the citrusy tang of lemon juice. It makes for a delightful dip for flatbreads and veggies, but it can also be used as a condiment for roasted meats, or in sandwiches.
1200gramsJapanese eggplantsother small varieties of eggplants will work
2tablespoonsolive oilplus more for serving
pine nutsfor garnish
Cut a slit in each eggplant to keep them from exploding while cooking. Move your oven rack to the top position and set to broil.
Put the eggplants on a sheet pan and place in the broiler. Broil until the eggplant is thoroughly charred on one side and then flip and char the other side (this will take about 20 minutes).
Transfer the eggplants a wire strainer and let them cool enough to handle.
When the eggplants are cool enough to handle, remove the tops of the eggplant and peel the charred skin from the eggplant as best, you can. Using a spoon to scape out the interior can be helpful.
Strain the excess liquid off of the eggplant.
Add the eggplant to the bowl of a food processor, along with the tahina, lemon juice, garlic, salt and olive oil. Process until smooth and creamy. You can also hand chop the eggplant and whisk everything together in a bowl.
Serve the mutabbal drizzled with olive oil and garnished with toasted pine nuts and mint.