Mutabbal (Lebanese Eggplant Salad)

Tuesday, September 28, 2010

I would never think the tahin (crushed sesame seeds) would suit into eggplant with yoghurt and garlic. But it does.. really.. Mutabbal was also one of my favourite dish in Lebanon. I am thinking , after i started this blog, i cooked a lot of variations of the eggplant! it is really good vegetable that you can cook in different and tasty ways. And mutabbal is one of them..

2 large eggplants, about 1 kg
¼ cup lemon juice (as desired)
¼ cup crushed sesame seeds
3 cloves garlic crushed with ½ tbls salt (as desired)
2 tbls parsley, finely chopped
200 gr yoghurt
50 gr mashed chickpeas
Grill eggplants on high heat for 20 minutes after piercing them by a fork on all sides. Turning frequently. After it cooked, peel off skin.Pound to a purée (use a food processor, if available). Mix it with crushed sesame seeds,lemon juice,chickpeas. When mixture is consistent, add garlic, yoghurt and beat mixture well. If thick, adjust by lemon juice and water.Serve it garnished with parsley, red pepper and olive oil.

Bon appetit..


Karen said...

I've never tried this, but the flavors sound wonderful! I love the sesame and garlic in it. Looks great!

Yesim said...

the taste is great too , hope you try and let me know if you like or not:)

Dimah said...

I love mutabbal! yours look creamy and so delicious!


The Mom Chef said...

You're the first person that I've seen call this mutabbel, which is the name I learned. In the U.S. they call it baba ganoush, but it's basically the same. You make me miss Beirut.

elra said...

Hello I haven't had any chance to say thank you for being an online friend on Foodbuzz. Thank you :)

Love Middle Eastern Food. You are such a talented cook.

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