Looking for a delicious Mediterranean appetizer? This Grilled Eggplant Dip, also known as Mutabal, is smoky, creamy, and full of flavor. Perfect as a starter, side dish, or party dip, it pairs beautifully with warm pita, crackers, or fresh vegetables.
Ingredients:
- 1 large grilled eggplant
- 1 tablespoon tahini
- Juice of ½ lemon
- 2 tablespoons olive oil
- Salt, to taste
- Pomegranate seeds (for garnish)
- Fresh cilantro, chopped (for garnish)
Instructions:
- Prepare the Eggplant
Peel the grilled eggplant and remove any charred skin. Place the flesh in a bowl and mash it with a fork until smooth. - Mix the Dip
Add tahini, lemon juice, olive oil, and salt to the mashed eggplant. Stir well until the mixture becomes creamy and well combined. - Serve and Garnish
Spoon the Grilled Eggplant Dip (Mutabal) into a serving dish. Drizzle a little olive oil on top. Garnish with pomegranate seeds and chopped fresh cilantro for color and freshness. - Enjoy
Serve this smoky, creamy dip with pita bread, crackers, or fresh veggies. It’s perfect for entertaining or as a healthy snack.
Tips for the Best Grilled Eggplant Dip:
- Grill the eggplant until the skin is charred for a deep smoky flavor.
- For a smoother dip, blend in a food processor instead of mashing by hand.
- Adjust lemon juice and tahini to taste for your preferred creaminess and tang.