Eggplant and Tahini Dip (Mutabal)
This baba ghanoush-like dip combines rich roasted eggplant and nutty tahini with bright and tangy pops of pomegranate.
- Makes6 to 8 servings
- Cook Time50 minutes
- Active time plus cooling20 minutes active
- 6
The roasted eggplant and tahini dip called mutabal (also spelled mutabbal or moutabbal) is what many of us in the U.S. think of as baba ghanoush. We found that even in the Middle East, where both dips originate, the names often are used interchangeably, though baba ghanoush typically includes other ingredients, such as tomato and walnuts. Jordanian home cook Ihab Muhtaseb taught us his method for making mutabal, so that’s what we’re calling this dip. This adaptation of his recipe includes chopped parsley, which adds fresh, grassy notes, and a finishing drizzle of pomegranate molasses for tangy-sweet contrast. If you’d like to further embellish the mutabal, as many restaurants in Jordan do, make the simple tomato-cucumber salad that follows and spoon it on top just before serving. Offer warm flatbread on the side.
Don’t forget to pierce the eggplants before roasting them. This allows steam to escape during cooking, which not only prevents the eggplants from bursting, but also allows them to shed some of their abundant moisture, resulting in a richer flavor and texture.
Step 1
Heat the oven to 475°F with a rack in the middle position. Line a rimmed baking sheet with foil. Pierce each eggplant several times with the tip of a knife, then coat each all over with 1 tablespoon of the oil. Set the eggplants on the prepared baking sheet and roast until collapsed, wrinkled and blistered all over, 20 to 30 minutes. Remove from the oven and cool on the baking sheet for about 20 minutes.
Step 2
With the eggplants still on the baking sheet, trim off and discard the stem. Slit each in half lengthwise and open it up. Using a spoon, scoop the flesh from the skin onto a cutting board; discard the skins. Finely chop the eggplant but don’t break it down to a puree; it should retain some texture.
Step 3
In a medium bowl, stir together the tahini and boiling water. Add the eggplant, garlic and lemon juice; stir until well combined, then mix in half of the parsley. Taste and season with salt and pepper. Transfer to a serving bowl and top with the remaining parsley, pomegranate seeds, pomegranate molasses and an additional drizzle of oil.
