Mutabbul

Mutabbul Recipe - Turkish Vegetarian Food with Aubergines, Garlic, Lemon, Paprika, and Salt

Region / culture: Turkey | Preparation time: 15 minutes | Cooking time: 25 minutes | Servings: 4 |

Vegetarian diet

Introduction

Mutabbul is a delicious Middle Eastern dish made from grilled eggplant, tahini, garlic, lemon, and spices. It is a creamy and flavorful dip that is perfect for serving as an appetizer or side dish.

History

Mutabbul has its origins in the Middle East, where eggplants are a popular ingredient in many dishes. The combination of grilled eggplant and tahini creates a creamy and rich dip that is loved by many.

Ingredients

3 large aubergines (eggplants)
3-4 cloves of garlic, peeled and crushed
75-100 ml of tahini paste
juice of 1 lemon
1 pinch of paprika
salt

How to prepare

Grill the aubergines under medium heat first, then increase to high heat after about 7 minutes. Continue grilling until the aubergines are well blackened and soft, which should take about 20-25 minutes. Remove the skin by holding the aubergines under a cold tap, then gently squeeze to remove the juices. Blend the flesh in a food processor. Add garlic and approximately 75 ml of tahina, then blend again. Add lemon juice, paprika, and salt to taste, and blend until the mixture is very smooth. Taste the mixture and adjust the ingredients if desired. Pour the mixture into a dish and drizzle olive oil on top. Sprinkle chopped mint on top as well. Serve with pitta bread or sesame bread.

Variations

Add roasted red peppers or sun-dried tomatoes for a different flavor profile.
Top Mutabbul with toasted pine nuts or chopped parsley for added texture and flavor.

Cooking Tips & Tricks

Make sure to grill the eggplants until they are well blackened and soft to ensure a creamy texture.

- Adjust the amount of tahini, lemon, and spices to suit your taste preferences.

- Serve Mutabbul with fresh pita bread or sesame bread for a delicious and satisfying meal.

Serving Suggestions

Serve Mutabbul as a dip with fresh pita bread, sesame bread, or vegetable sticks.

Cooking Techniques

Grilling the eggplants until they are well blackened and soft is key to achieving a creamy texture in Mutabbul.

Ingredient Substitutions

You can use store-bought tahini or make your own by blending sesame seeds with olive oil.

Make Ahead Tips

Mutabbul can be made ahead of time and stored in the refrigerator for up to 3 days. Just give it a stir before serving.

Presentation Ideas

Serve Mutabbul in a decorative dish and garnish with a drizzle of olive oil, chopped mint, or paprika for a beautiful presentation.

Pairing Recommendations

Mutabbul pairs well with grilled meats, falafel, tabbouleh, or hummus for a complete Middle Eastern meal.

Storage and Reheating Instructions

Store Mutabbul in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until warmed through.

Nutrition Information

Calories per serving

150 per serving

Carbohydrates

12g per serving

Fats

10g per serving

Proteins

3g per serving

Vitamins and minerals

Mutabbul is a good source of vitamins and minerals, including vitamin C, vitamin K, and potassium.

Alergens

Allergens: Sesame (from tahini)

Summary

Mutabbul is a nutritious and delicious dish that is high in fiber, vitamins, and minerals. It is a great option for a healthy and satisfying meal.

Summary

Mutabbul is a delicious and nutritious Middle Eastern dish made from grilled eggplant, tahini, garlic, lemon, and spices. It is a creamy and flavorful dip that is perfect for serving as an appetizer or side dish. Enjoy this tasty dish with fresh pita bread or sesame bread for a satisfying meal.

How did I get this recipe?

The memory of finding this recipe for the first time is still fresh in my mind. It was a warm summer day, and I had just returned from a trip to the Middle East. I had always been fascinated by the cuisine of that region, and I was determined to learn as much as I could about it.

While I was there, I had the opportunity to visit a local market in Jerusalem. The sights and smells were overwhelming, but one particular dish caught my eye – Mutabbul. It was a creamy, smoky eggplant dip that I had never seen before. I immediately knew that I had to learn how to make it.

I struck up a conversation with the vendor who was selling the Mutabbul, and he was more than happy to share his recipe with me. He explained that it was a traditional dish that was popular in the region, made with roasted eggplant, tahini, garlic, lemon juice, and olive oil.

I scribbled down the recipe on a scrap of paper and tucked it away in my suitcase, determined to recreate the dish when I returned home. Little did I know that this simple recipe would become a staple in my own kitchen, a dish that I would make time and time again for my family and friends.

When I finally returned home, I wasted no time in gathering the ingredients to make Mutabbul. I roasted the eggplants over an open flame until the skin was charred and the flesh was soft and smoky. I peeled off the skin and mashed the eggplant with tahini, garlic, lemon juice, and olive oil. The final result was a creamy, rich dip that was bursting with flavor.

I served the Mutabbul to my family that evening, and it was a hit. The creamy texture of the eggplant combined with the nutty flavor of the tahini and the brightness of the lemon juice created a dish that was both comforting and refreshing. My family couldn't get enough of it, and they begged me to make it again and again.

Over the years, I have continued to perfect my recipe for Mutabbul. I have added my own twists and variations, experimenting with different herbs and spices to make it my own. Each time I make it, I am transported back to that bustling market in Jerusalem, where I first discovered this delicious dish.

I have shared my recipe for Mutabbul with friends and family, and it has become a beloved dish in our household. It is a dish that brings people together, that sparks conversation and laughter around the dinner table. It is a dish that has become a part of my own culinary identity, a dish that I am proud to pass down to future generations.

As I sit here now, reflecting on the journey that led me to this recipe, I am filled with gratitude for the people and places that have inspired me along the way. The memory of finding this recipe for Mutabbul will always hold a special place in my heart, a reminder of the power of food to connect us to our past and to bring us together in the present. And for that, I am truly grateful.