Mutabal - Eggplant-based Middle Eastern dip with Tahini


–850 g eggplants (2 large or 3 medium) - 1-2 cloves of garlic - 60 g (2 ⅛ oz) tahini - ½ lemon (juice only) - 1 tsp. salt + to taste - 30 ml (2 tbsp.) olive oil - 1 tsp. cumin - ½ tsp. Sumac

Pierce the eggplants and roast on the stovetop grill for 15 minutes, turning, until soft and charred. Alternatively, bake in the oven for 40 minutes at 200°C. Transfer the eggplants to a bowl, cover with foil, and let "steam" for 10-15 minutes.

Step 1.

Grind the whole zira in a mortar or coffee mill. Remove the skin from the cooled eggplant, cut off the stems and cut into 4-5 pieces.

Step 2.

Put the eggplant flesh into a blender. Squeeze the juice of half a lemon, add garlic, ground zira, olive oil, tahini and salt.

Step 3.

In a blender, chop all ingredients several times until smooth. Taste for flavor, add salt or lemon juice if desired.

Step 4.

Transfer the mutabal to a platter, drizzle with olive oil, and sprinkle with sumac. Serve immediately or chill in the refrigerator.

Step 5.