Celebrated for its simplicity and depth of flavor, Syrian Mutabal is a smoky eggplant dip that’s a staple in Syrian homes and mezze platters. Unlike its cousin, Baba Ghanoush, which includes tahini, Mutabal focuses on the pure taste of eggplant, enhanced with just a hint of garlic and lemon and the distinctive taste of pomegranate molasses. It’s perfect as a dip with warm pita or as a complement to grilled meats.
Ingredients
- 2 large eggplants
- 2-3 garlic cloves, minced
- 2 tablespoons fresh lemon juice
- 1-2 tablespoons pomegranate molasses
- Salt, to taste
- 2-3 tablespoons olive oil
- Fresh parsley, chopped (for garnish)
- Pomegranate seeds (optional, for garnish)
Instructions
- Prepare the Eggplants:
- Pierce the eggplants with a fork. Grill over an open flame or roast in the oven at 425°F (220°C) until the skin is charred and the flesh is tender, about 20-30 minutes, turning occasionally.
- Process the Eggplant:
- Let the eggplants cool slightly, then peel off the skin. Drain excess water and mash the flesh with a fork.
- Combine Ingredients:
- Mix the mashed eggplant with minced garlic, lemon juice, pomegranate molasses,and salt. Adjust the quantities to taste.
- Drizzle and Garnish:
- Drizzle with olive oil and garnish with chopped parsley and, if desired, pomegranate seeds for a burst of color and flavor.
- Serve:
- Enjoy this authentic Syrian Mutabal with warm pita bread or as part of a larger mezze spread.
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