Introduction
Mutabal, a popular Middle Eastern dip, is known for its creamy texture and rich smoky flavors. In this grilled mutabal recipe, we take it a step further by charring the eggplant on the grill, enhancing the smokiness and adding a delightful depth of flavor. With simple ingredients and easy preparation, this grilled mutabal dip is a crowd-pleaser that pairs perfectly with warm pita bread or crunchy vegetables. Get ready to savor the smoky goodness with this delicious and satisfying dip.
Preparation Time
10 minutes Grilling Time: 20-25 minutes Total Time: 35 minutes Serves: 4-6
Ingredients
- 2 medium-sized eggplants
- 1/4 cup tahini (sesame paste)
- 2 tablespoons lemon juice
- 2 garlic cloves, minced
- 2 tablespoons extra-virgin olive oil
- Salt to taste
- Chopped fresh parsley, for garnish
- Extra olive oil and paprika, for drizzling (optional)
For Serving
- Warm pita bread or pita chips
- Assorted vegetables (carrots, cucumbers, bell peppers) for dipping
Instructions
- Preheat your grill to medium-high heat.
- Rinse the eggplants and pat them dry. Using a fork, poke several holes all over the eggplants to allow steam to escape during grilling.
- Place the eggplants directly on the grill grates and grill for 20-25 minutes, turning occasionally, until the skin is charred and the flesh is soft and tender. The grilling time may vary depending on the size of the eggplants and the intensity of the heat.
- Once the eggplants are cooked, remove them from the grill and allow them to cool slightly.
- Cut off the stem ends of the eggplants, then slice them in half lengthwise. Scoop out the flesh using a spoon, discarding the charred skin.
- Place the grilled eggplant flesh in a colander or strainer for a few minutes to drain any excess liquid.
- In a bowl, combine the grilled eggplant, tahini, lemon juice, minced garlic, extra-virgin olive oil, and salt. Mash and mix the ingredients together until well combined and creamy. You can also use a food processor for a smoother consistency if desired.
- Transfer the mutabal to a serving dish. Drizzle with a little olive oil and sprinkle with chopped fresh parsley for garnish. You can also dust it with a sprinkle of paprika for added color and flavor.
- Serve the grilled mutabal with warm pita bread or pita chips alongside a platter of assorted vegetables for dipping.
- Enjoy the creamy and smoky goodness of the grilled mutabal dip, savoring each bite with the warm pita bread or crunchy vegetables.
Conclusion
Elevate your dip game with this grilled mutabal recipe, where the smoky flavors of charred eggplant take center stage. With its creamy texture and rich flavors, this dip is perfect for gatherings, potlucks, or simply as a flavorful snack. So fire up the grill and prepare to indulge in the delightful combination of smokiness and creaminess with this grilled mutabal dip.