Syrian Mutabbal

Mutabbal is a Levantine dip/spread made of roasted eggplant. I love its smoked flavor. The best mutabbal I ever had in my life was prepared by my Syrian friends from Aleppo who were forcibly displaced due to the conflict. Currently, they live in Amman in a house overlooking the Roman amphitheater.

They left everything behind but their hospitality and open hearts. I was fed every time I used to visit them. They used to prepare simple but mouthwatering Syrian dishes such as molokhiya (mellow with chicken), rice and freekah. The other day they prepared this mutabbal and shared with me the recipe that I’ve been using since then. The Syrian mutabbal includes Greek yogurt (labnah), which makes so much difference for me.  At the same time its extremely simple to make and really tasty.

 

Syrian mutabbal
3 big eggplants
1/2 cup Labnah/Greek yogurt
3 cloves of garlic
2 tbsp tahini (Sesame paste)

1 tsp lemon juice
olive oil, pinch of chilli
salt

Preparation
1 Roast eggplant over fire until the skin is black and burnt. Baking will deprive it of the smoky taste.

2. Transfer burnt eggplant to plastic bag and close it. Leave for minimum 5 minutes. It will help you to peel it off.
3. Peel it by gently scraping the burnt part. Transfer the remaining pulp to a dish and mash with a fork. I like my mutabbal to be chunky. If you prefer yours completely smooth use food processor.

4. Mix in yogurt, crushed garlic, tahini and lemon. Set aside for at least an hour.

5. Pour some olive oil on the top before serving and sprinkle with chili.

 

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