Mtabbal
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A 5-ingredient recipe for Mtabbal, a Middle Eastern eggplant spread finished with a drizzle of pomegranate molasses.
Ingredients
  • 2-2½ cups cooked, chopped eggplant (about 3 large eggplants)
  • 3 Tablespoons lemon juice
  • 4 Tablespoons tahini
  • 1 or 2 cloves garlic, crushed or minced fine
  • sea salt to taste (start with about ¾ teaspoon then taste test)
  • pomegranate molasses and extra virgin olive oil for drizzling on top
Instructions
  1. Preheat oven to 450°F. Poke each eggplant with a knife, arrange them on a parchment-lined baking sheet, and place into hot oven. Bake the eggplants for about 40 minutes or until their skins char and the eggplants are fully cooked. They will look deflated. Remove them from the oven and allow to cool.
  2. When the eggplants are cool enough to handle, remove the flesh from the skins. If the eggplants have hard seeds, try to remove as much of them as possible. If they are soft, unnoticeable seeds, don't worry about removing them. Gather all of the eggplant pulp and chop it into very small pieces. A large knife makes quick work of this. I like it to be smooth but not super silky smooth, so using a knife allows you to get the right texture.
  3. Mix together the chopped eggplant, lemon juice, tahini, garlic, and salt. When the mixture is well combined, spread the mtabbal onto a shallow plate and drizzle with extra virgin olive oil and pomegranate molasses. Garnish with parsley, pomegranate seeds, sumac, or chile peppers.
Notes
-If you'd like a smoky flavor, add some smoked paprika to the mix.

-You can find pomegranate molasses in Middle Eastern or Turkish markets. Sometimes you can find it at natural food stores.
Recipe by Lands & Flavors at https://www.landsandflavors.com/mtabbal/