MUTABAL / MAUTABAL .... A LEBANON TASTE

MUTABAL / MAUTABAL ..... A LEBANON TASTE.

* QUICK AND EASY RECIPE.

*THIS POPULAR DIP MUTABAL IS MADE 

FROM GRILLED OR SMOKED EGG PLANT.

*  A VARIETY DIP FROM LABANON.

MUTABAL / MAUTABAL is a popular dip of Labaniese Cuisine. It is a tasty dip made from smoked Egg plant and smoked garlic cloves. Other ingredients such as Tahini paste, yogurt, lemon juice and  Lebnah are used to make Mutabal tasty and healthy. 

 This dip is another version of Hummus. In Hummus we used chickpeas, garlic,Tahini paste, lemon juice and olive oil. But in these dip extra ingredients such as yogur and Labnah are used with smoked egg plant to get more tastes. It's your choice to add olive oil. Some people use olive oil..but I didn't add olive oil into these egg plant dip.

Most of the people used oven to grill or smoke the egg plant. Here, in this recipe I used Gas burner to smoke/ grill the egg plant. I directly put egg plant on the gas burner and smoke well all the sides until it shrink its size, burn it's skin and water coming from inside it's skin.

Traditionally the egg plant is smoked in gas stove. If you like to grill it in the oven, you can use the oven by preheating at 200 degree°C and bake them for 20  or 30 minutes.

MUTABAL / MAUTABAL is very simple recipes that every one can makes at home. The burnt egg plant is peeled and then transferred it's skin to a mixing bowl. Then is mashed and mixed with other ingredients such as yogurt, lemon juice, Tahini paste and Labnah.

Let's follow my simple recipes to make Mutabal or eggplant dip at home and enjoy with your loved ones.

INGREDIENTS.

EGG PLANT - 2 LARGE 

GARLIC CLOVES - 8

TAHINI PASTE - 2 tbsp

YOGURT - 2 tbsp

LEMON JUICE - 1 tbsp

LABNEH  - 4 tbsp

SALT 

              **********************

                       Course : Dip

                      Cuisine : Labaniese

                      Cook time : 35 min

                      Servings : 5 

            ***********************

PREPARATION

*SWITCH  ON THE GAS BURNER.

*PLACE THE EGG PLANT ON OPEN FLAME.

*NO NEED TO CUT THE EGG PLANT .

*SMOKE THE EGG PLANT .

KEEP ROTATING UNTIL ENTIRE SKIN IS CHARRED AND FLESHESS INSIDE IS SOFT AND PULPY .

* WHEN THE FLESHES INSIDE BECOME SOFT, THE EGG PLANT BEGAN TO SHRINK  AND WATER COMES INSIDE THE EGG PLANT .

* THEN TAKE AN OLD TAWA OR PAN, PUT THESE EGG PLANT UNTIL ITS SKIN BECOME CRISPY AND BURNT.

* REMOVE THE EGG PLANT FROM THE TAWA AND TRANSFER  IT IN TO A FLAT PLATE.

 

*THEN PEEL THE SKIN OF SMOKED EGG

PLANT .YOU SHOULD PEEL HOTLY .

*TAKE THE FLESHES OF SMOKED  EGG PLANT. REMOVE THE  CHUNK SEED OF SMOKED EGG PLANT.

*TRANSFER IT INTO A BOWL .

* MASH THE SMOKED EGG PLANT FLESHES WELL.

* PUT 8 PIECE OF GARLIC CLOVES  IN A  TAWA AND ROAST  WELL UNTIL THE GARLIC BECOME LIGHT BLACK IN COLOUR.

DONT PEEL THE GARLIC WHILE ROASTING.

THEN REMOVE THE SKIN OF GARLIC AND

CRUSH/ MASH THE GARLIC WELL.

* TAKE A BOWL, MIX THE MASHED GARLIC WITH MASHED EGG PLANT. MIX IT WELL BY USING HAND WHISK .

* IN ANOTHER BOWL , ADD 2 tbsp OF TAHINI PASTE, 2 tbsp OF YOGURT ,1tbsp OF LEMON JUICE , 4 tbsp OF LABNEH .

MIX WELL BY USING HAND WHISK.

*ADD SALT AS NEEDED.

* TRANSFER THE EGG PLANT AND GARLIC MASHED FLESHES INTO THESE TAHINI YOGURT DIP.

 

*MIX AND STIR IT WELL BY USING HAND WHISK.

*TRANSFER THESE DIP INTO A SERVING BOWL.

* YOU CAN GARNISH WITH OLIVE SEED OR POMEGRANATE SEED.

 

*KEEP IT IN A REFRIGERATOR FOR 1 HOUR.

THE  DELICIOUS  LEBANON DIP READY.

IT CAN BE SERVED WITH CUBBOOS ,PITA BREAD , BUN AND ANY OTHER .

IT IS MORE FLAVOR TO EAT THIS DIP ON THE NEXT DAY.

  

       

             ENJOY.......