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Mutabbal Betenjen (Lebanese Eggplant Dip)

One of my favorite Lebanese Mezza
Course Appetizer
Cuisine Lebanese
Servings 3 people

Ingredients
  

  • 2 medium sized eggplants
  • 3 tbsp tahini
  • 3 tbsp olive oil
  • 2 tbsp lemon juice
  • 1 tbsp laban or labne
  • 2 minced garlic cloves
  • 1/2 tsp salt or more to taste
  • chopped parsley and pomegranate seeds for garnish

Instructions
 

  • Using a knife, stab your eggplants (two on each side)
  • You have three options here, either turn on the fire on the stove and place eggplants directly on it for 15 minutes (rotate every couple of minutes) this is a messy process but yields the most delicious result
    Or you can heat a griddle and grill the eggplants on it, rotating as well
    Or, turn on the oven (broil) and cook for 15 min
  • Once your eggplants have completely softened and shriveled, transfer to a bowl and cover immediately with cling film. Leave for 15 mins so the water drains out of the eggplants
  • Meanwhile in a bowl, mix the tahini, garlic, lemon juice, laban, olive oil, and salt
  • Place the eggplants on a chopping board, and slice them in half
  • With a spoon, scoop out the eggplants (don't worry if some of the skin gets in, it gives a smokey flavour)
  • Chop the eggplant with a sharp knife unitl fine and paste like
  • Add to the tahini mix and mix them all together
  • Taste, and add salt or lemon if necessary
  • Spread in a plate, drizzle olive oil and garnish with pomegranate seeds and parsley