Creamy Mutabbal - Simple Oriental Eggplant Dip
This delicious, creamy Mutabbal made from roasted eggplants and fine yogurt is a true classic of Levantine cuisine. I love how the smoky note of the eggplant harmonizes with the freshness of the yogurt and the intense spice of garlic. When you roast the eggplants patiently, they develop a wonderful aroma that makes this dish a healthy and quick appetizer or a light snack. The best part? You don't need complicated techniques to bring this oriental taste experience into your own kitchen. It is a great vegetarian side dish that tastes divine simply on fresh flatbread. If you like, you can sprinkle a handful of fresh pomegranate seeds or chopped mint on top – that gives it an extra kick! I guarantee you that this creamy treat will not only impress your guests but is also super easy to make if you follow a few small tricks. Grab an eggplant and let the delicious adventure begin!
Ingredients
Preparation
Prick the eggplant (1) all around with a fork and roast in the oven at 200 degrees for about 30 minutes until it is soft and the skin breaks easily – meow, that smells wonderful!
Remove the eggplant (1) from the oven, let it cool briefly, carefully remove the skin and crush the soft flesh with a fork into a fine puree.
Thoroughly mix the Greek yogurt (100 g) with the eggplant puree to create a nice creamy consistency.
Finely chop the garlic clove (1) and stir into the mixture together with the lemon juice (10 ml) and the salt (3 g).
Arrange the Mutabbal on a plate and drizzle with the olive oil (20 ml) before serving.
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