Lebanese Mezza needs no introduction, but just in case you haven’t crossed paths with it yet, it’s the absolute best thing in life.
Mutabbal is one of the most delicious dips in my opinion, not to mention super healthy, and well, vegan.
Mutabbal Betenjen (Lebanese Eggplant Dip)
One of my favorite Lebanese Mezza
Ingredients
- 2 medium sized eggplants
- 3 tbsp tahini
- 3 tbsp olive oil
- 2 tbsp lemon juice
- 1 tbsp laban or labne
- 2 minced garlic cloves
- 1/2 tsp salt or more to taste
- chopped parsley and pomegranate seeds for garnish
Instructions
- Using a knife, stab your eggplants (two on each side)
- You have three options here, either turn on the fire on the stove and place eggplants directly on it for 15 minutes (rotate every couple of minutes) this is a messy process but yields the most delicious resultOr you can heat a griddle and grill the eggplants on it, rotating as wellOr, turn on the oven (broil) and cook for 15 min
- Once your eggplants have completely softened and shriveled, transfer to a bowl and cover immediately with cling film. Leave for 15 mins so the water drains out of the eggplants
- Meanwhile in a bowl, mix the tahini, garlic, lemon juice, laban, olive oil, and salt
- Place the eggplants on a chopping board, and slice them in half
- With a spoon, scoop out the eggplants (don't worry if some of the skin gets in, it gives a smokey flavour)
- Chop the eggplant with a sharp knife unitl fine and paste like
- Add to the tahini mix and mix them all together
- Taste, and add salt or lemon if necessary
- Spread in a plate, drizzle olive oil and garnish with pomegranate seeds and parsley
