Mutabal
This creamy, smoky eggplant dip is one of those recipes that never fails to impress. I love how it brings together simple ingredients to create something tha...
Mutabal has a special place in my heart because it reminds me of gatherings with friends, where we’d sit around the table sharing stories and laughter over delicious food.
The first time I made it, I was amazed by how a few humble eggplants could transform into such a flavorful dip.
My tip?
Roasting the eggplants until they're charred brings out a depth of flavor that’s simply irresistible.
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
Eggplants are the star here, and roasting them gives that lovely smoky flavor. You can swap tahini with sunflower seed vegan butter if you’re looking for a nut-free option. Feel free to play around with the spices – a touch of cayenne could add a nice kick!
Tips & Notes
- •I love to serve mine with a drizzle of balsamic glaze on top for a sweet touch!
- •Make sure to roast the eggplants until they’re really soft; that’s where all the flavor comes from.
Recipe Variations
- •Sometimes I’ll add a bit of roasted red pepper for a sweet twist.
- •You can blend in some fresh herbs like mint or cilantro for a different flavor profile.
Storage & Freezing
Store any leftovers in an airtight container in the fridge for up to 3-4 days. Just give it a stir before serving again!
Frequently Asked Questions
Can I make this ahead of time?
Absolutely! Mutabal actually tastes better after sitting for a bit, so you can make it a day in advance. Just keep it covered in the fridge.
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This creamy, smoky eggplant dip is one of those recipes that never fails to impress. I love how it brings together simple ingredients to create something tha...
Ingredients
Instructions
- 1
Preheat your oven to 400°F (200°C).
- 2
Prick the eggplants a few times with a fork to prevent them from bursting. Place them on a baking sheet and roast in the oven for about 30-35 minutes until the skin is charred and the flesh is soft.
- 3
Once roasted, let the eggplants cool slightly, then peel off the skin and scoop out the flesh into a bowl.
- 4
Add tahini, lemon juice, minced garlic, olive oil, ground cumin, salt, and smoked paprika to the bowl with the eggplant flesh.
- 5
Mash everything together with a fork or use a food processor for a smoother texture, depending on your preference.
- 6
Taste and adjust the seasoning if needed. You may want a little more salt or lemon juice.
- 7
Transfer the Mutabal to a serving dish, drizzle with a little olive oil, and sprinkle chopped parsley on top for color.
- 8
Serve with pita bread or crunchy veggie sticks for dipping. Enjoy!
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