MUTABBAL (EGGPLANT SALAD)
There are a variety of eggplant salads in Palestinian cuisine, but this is one which you will find in every restaurant as part of the traditional "Meza".
Provided by Palis Favorites
Categories Vegetable
Time 1h
Yield 1 Mutabbal, 4 serving(s)
Number Of Ingredients 7
Steps:
- Remove the head of the eggplants, and make two horizontal incisions with the knife on each side of the eggplant.
- Place the eggplants under the grill for 30 minutes, until the skin is almost burnt. In the meantime, mix the two tablespoons of Tehina with the lemon juice until it becomes a smooth light beige uniform paste.
- Remove the eggplants, and place them on a plate.
- Bring a deep dish and open up the eggplants.
- Start removing the inside of the eggplants and placing it in the deep dish. Make sure you don't take any of the skin.
- The insides of the eggplant will be slightly watery, so mix it with a fork which would at the same time cut it into smaller pieces, almost a paste though not uniform in any way.
- Add the Tehina paste and mix well with the fork.
- Crush the garlic cloves with the chili pepper and add to the mixture.
- Mix well. Add salt and olive oil to taste.
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Mindy Staniec
[email protected]This mutabbal was delicious! I love the smoky flavor of the roasted eggplant and the creamy texture. I served it with pita bread and fresh vegetables, and it was a perfect appetizer.
anisa begum5453
[email protected]This mutabbal was a hit at my last party! Everyone loved the smoky flavor of the roasted eggplant and the creamy texture. I'll definitely be making this again.
Ashley Ratterree
[email protected]I love this mutabbal recipe! It's so easy to make and always turns out delicious. I usually serve it with pita bread and fresh vegetables, but it's also great as a dip for chips or crackers.
Nygirah Lebrun
[email protected]This mutabbal was so easy to make and it turned out so delicious! The roasted eggplant added a lovely smoky flavor and the tahini and lemon juice gave it a creamy and tangy flavor. I served it with pita bread and fresh vegetables and it was a perfect
Mohid Ahmed
[email protected]I've tried many mutabbal recipes, but this one is by far the best. The roasted eggplant gives it a smoky flavor that is simply irresistible. I love serving it with pita bread, fresh vegetables, and a dollop of yogurt.
Jab F√∏cusx
[email protected]This mutabbal was delicious! The roasted eggplant gave it a smoky flavor that was perfectly balanced by the tahini and lemon juice. I served it with pita bread and fresh vegetables, and it was a delicious and healthy meal.
SANJU RAJPOOT
[email protected]I made this mutabbal for a party and it was a huge hit! Everyone loved the smoky flavor of the roasted eggplant and the creamy texture. I'll definitely be making this again.
Aakash Ray
[email protected]This mutabbal recipe is a keeper! It's so easy to make and always turns out delicious. I love the creamy texture and the smoky flavor of the roasted eggplant.
Thonybills_ Official
[email protected]This mutabbal was easy to make and so delicious! I love the smoky flavor of the roasted eggplant. I served it with pita bread, fresh vegetables, and hummus, and it was a perfect appetizer.
Jokhamaya Thapa
[email protected]I'm not usually a fan of eggplant, but this mutabbal recipe changed my mind. The roasted eggplant was so flavorful and creamy, and the tahini and lemon juice added the perfect amount of tanginess. I'll definitely be making this again.
Ernestina Boye
[email protected]This mutabbal was amazing! The roasted eggplant gave it a smoky flavor that was perfectly balanced by the tahini and lemon juice. I served it with pita bread and fresh vegetables, and it was a delicious and healthy snack.
Priscilla Friend
[email protected]I've made this mutabbal recipe several times now, and it's always a crowd-pleaser. The combination of roasted eggplant, tahini, and lemon juice is simply irresistible. I like to serve it with pita bread, fresh vegetables, and a dollop of yogurt.
Bithi Islam
[email protected]This mutabbal recipe was easy to follow and turned out delicious! The roasted eggplant added a smoky flavor that paired perfectly with the tahini and lemon juice. I served it with pita bread and fresh vegetables, and it was a hit with my family and f