{"id":87919,"date":"2023-09-30T20:14:48","date_gmt":"2023-09-30T20:14:48","guid":{"rendered":"https:\/\/bayevskitchen.com\/?p=87919"},"modified":"2023-09-30T20:26:45","modified_gmt":"2023-09-30T20:26:45","slug":"mutabal","status":"publish","type":"post","link":"https:\/\/bayevskitchen.com\/mutabal\/","title":{"rendered":"Mutabal – Eggplant-based Middle Eastern dip with Tahini"},"content":{"rendered":"\n

Mutabal is a popular dish native to the Middle East <\/a>in which eggplant<\/a> is the base.<\/p>\n\n\n\n

This is a simple<\/a> but very tasty dip or appetizer, perfect with warm lavash<\/a> or pita bread<\/a>, fresh vegetables such as carrots<\/a>, cucumbers<\/a> and sweet peppers<\/a>. It also makes a great addition to grilled<\/a> or kebabs, and can be used as a sauce for meat<\/a> or poultry.<\/p>\n\n\n\n

For those looking for something special, you can try using mutabal as a sandwich filling or in combination with other meze<\/a> such as hummus<\/a> or tabbouleh<\/a>.<\/p>\n\n\n\n

Many people compare it to baba ghanoush, but mutabal has its own specialties.<\/p>\n\n\n\n

The main difference lies in the composition<\/strong>. Mutabal is usually made with more tahini, which gives it a thicker and richer consistency. Baba ghanoush also usually contains more lemon<\/a> juice and garlic<\/a>, often with chopped parsley and pomegranate.<\/p>\n\n\n\n

Another noticeable difference is the texture<\/strong>. Mutabal tends to have a smoother and creamier texture due to the higher tahini content.<\/p>\n\n\n\n

The key is to cook the eggplant properly<\/em><\/strong> to get that smoky flavor. The best option is an open fire, ideally a charcoal grill, but at home a gas stove will do. On the plus side – you will get a wonderful smoky flavor, almost as good as a grill, on the minus side – in the absence of good ventilation, the kitchen will remind you of this dish for a long time. Alternatively, you can cook eggplant in the oven, I will also tell you how to do it. After that, all that remains is to mix everything.<\/p>\n\n\n\n

For a smooth texture (as mutabal should have), a blender is ideal, but if you don’t have a blender, no problem: chop the ingredients with a knife and then rub through a fine sieve.<\/p>\n\n\n\n

Before serving, drizzle the mutabal on top with olive oil and garnish with sumac.<\/p>\n\n\n\n

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