Recipe for Mutabbal

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An eggplant dip eaten with pita bread, often served instead of or in addition to hummus.

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The finished product  - not to be confused with Baba Ganouj, which does not have the delicious sesame paste mixed in!  Enjoy!

Ingredients (feeds 12)

  • 6 eggplants
  • A 16 oz container of tahini (sesame paste)
  • 1 lemon, or lemon juice
  • 1 garlic clove, or garlic salt
  • ½ cup fresh cilantro or parsley, chopped (optional)
  • Salt
  • Olive Oil

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An eggplant that's ready for step 2

Instructions

  1. Cook eggplant over stove burner, or, wrap in tinfoil and bake in the oven for approximately one hour. When ready, eggplant should be soft and skin should be crispy.  This gives the dish its delicious smoky flavor!
  2. Scrape off eggplant skins and cut off tops. Place the soft, white portion that remains in a large bowl.
  3. Using the bottom of a cup (or weapon of your choice) smash eggplant until a thick paste is created
  4. Add container of tahini and mix thoroughly
  5. Cut lemon in half and squeeze juice into the bowl; be sure to remove any seeds.
  6. To make your own garlic salt, chop a clove and add about a tablespoon of salt. Cover in plastic (a grocery bag will do) and grind with the bottom of a cup or a spoon until it is combined. Mix into bowl. Alternatively, add about a tablespoon of store-bought garlic salt to the mix.
  7. Add cilantro and mix thoroughly.
  8. To serve, spread on rounded plates. Place a pinch of fresh cilantro or parsley at the center of every plate and add a drizzle of olive oil.
  9. Tear off pieces of fresh pita bread and use as a scoop for the warm mutabbel.  For a terrific sandwich, stuff pita bread with the mutabbel.  Mmmm, mmmm good!.  It also makes a fantastic dip for crisp fresh veggies of all kinds! 

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One of Holy Land Designs' very talented deaf women demonstrates step 3

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