Palestinian Eggplant Salad (18 votes)
2 large eggplants
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.
2 garlic cloves
2 tablespoons of "Tehina"
4 tablespoons of lemon juice
1/2 green chili pepper
salt and olive oil to taste
I <3 Eggplants!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
Eggy, Plant Egg
Discovered this recipe in the mid 1980's and have been making regularly since. Only comment is '4 cloves of garlic'
Alan C, London
Hmmm, we make this a lot at home and I have preserved my grandmom's original recipe. Garlic is really 'to taste' (in our case just 1 garlic clove otherwise it masks the other aromas). Aubergines were traditionally barbequed until skin flakes off to give the smoky tangy taste but obviously its not practical to do that so i'll accept grilling. We sometimes used pomegranate paste when lemons weren't in abundance but it tends to darken the mixture to a chocolatey colour. Garnished with pomegranate seed and parsley.
Ahmad, Damascus, Syria
Fantastic! I had a friend from Syria who used to make the best mutabbal, and ever since he's left, I've been looking for a good recipe. I used a whole chile because I like a little more heat, but this is going well with pita chips and a nice cold beer. Thanks!
Charley, Birmingham, Alabama
this recipe is soooooooooooooooooooo yummmmmmmmmmmmmmmmmmmm!!!!!!!!!!!!!!!!
I love this dip.but do not know how to make It.
thanks!!! i tried it out and it worked really well... also made my hubby proud coz now i can make it at home for him. nice to learn some more arabic cooking as a foreigner
thanks for the tips!!!
Kitty , Damascus, Syria
Wow.....I have wanted to learn to make this for ages!!!!!
it has brought back alot of memories! not as good as my mums mutabbal...but it's a good recipe 4 out of 5!!!!!
I cheat on this recipe. I use a carrot peeler to remove the eggplant skin, cut the eggplant into one inch rounds, salt and rinse and then STEAM the pieces until mushy. I put it in a blender with the olive oil, garlic, tahini, lemon juice, zaatar, cumin and a touch of cayenne. Salt to taste.
And then I add my dirty little secret,....one drop of
Subject : interesting for mutabal
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ghasemy, Tehran Iran
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