Cuisine Explorer
Syrian Mutabal (Syrian eggplant dip)
Difficulty Level : Easy
Serves: 4 people
Cooking Time : 40 mins
Ingredients
- 2 eggplants (about 900 g)
- 60 ml (¼ cup) extra-virgin olive oil, plus extra for drizzling
- 2 garlic cloves, minced, sea salt flakes
- 2-3 tbsp tahini
- ½ tsp ground cumin
- 1lemon, juice
- 1 tbsp chopped parsley
- warm pita bread, to serve
Instructions
- Preheat the oven to 250°C. Cut the eggplants in half lengthwise, then prick the skin all over with a fork. Place on a baking paper – lined baking tray and brush all over with a little olive oil. Roast for 35–40 minutes or until very tender. Remove from the oven and allow to cool.
- Scoop the eggplant flesh into a large bowl and mash very well with a fork. Place the garlic and a good pinch of salt in a mortar and pound into a paste. Add the garlic paste, olive oil, tahini, cumin and lemon juice to the eggplants and stir until smooth and well combined.
- Serve the mutabal scattered with parsley and a drizzle of oil, with pita bread for scooping
