Mutabal Recipes

Steps:

• Prepare a charcoal or gas grill for grilling over high heat, or turn 3 gas burners to high. Place the eggplants directly onto the coals or flame and grill, using tongs to turn them as the skin chars, until blackened all over. Set aside to cool.
• Alternatively, roast the eggplant in the oven. Preheat the oven to 400°F and line a baking sheet with aluminum foil. Pierce the eggplants in a few places with a sharp knife, place them on the prepared baking sheet and roast, turning every 5 minutes or so, until the skin is blistered and begins to crack all over. Set aside to cool.
• Slice the eggplants in half lengthwise and scoop out the flesh, transferring it directly to a strainer to allow the liquid to release.
• Meanwhile, in a medium bowl, combine the tomatoes with the chile peppers, if using, garlic, shallot, 1/2 cup parsley, 3 tablespoons oil, lemon juice, cumin, pepper and salt. Add the drained eggplant and mix together with a fork. Transfer the eggplant mixture to a serving bowl and drizzle with the remaining 3 tablespoons oil. Garnish with the remaining parsley and surround with the cucumber slices.

Steps:

• Preheat the oven to 400°F.
• In a medium bowl, coat the beets in the oil and 1 teaspoon of the salt. Tear four lengths of aluminum foil and tightly wrap each beet individually in the foil. Roast the beets in the oven for about 1 hour, until caramelized and tender (a knife or cake tester should go through them with little or no resistance). Remove the beets from the oven and cool in the foil.
• For this next step, I save old towels I don't mind staining. When cool enough to handle, remove the beets from the foil, wrap each beet in a towel, and rub the peels away.
• Coarsely chop the beets and place them in a food processor or blender. Add the garlic, chile, lemon juice, cumin, and the remaining 2 teaspoons salt and blend for about 5 minutes, until creamy and smooth. Slowly drizzle in the tahini and continue blending until the tahini is fully incorporated. Scrape down the sides of the bowl as needed. Adjust the salt and lemon juice to taste. If you want a thicker spread, blend in more tahini, 1 tablespoon at a time.
• When ready to serve, scoop the mixture onto a serving plate, drizzle it with the oil, and garnish it with the herbs.

Steps:

• Preheat a charcoal grill for medium heat and lightly oil the grate. Prick the skin of the eggplants several times with a knife.
• Cook directly on the preheated grill, turning frequently, until eggplants have collapsed and are very soft and the skin has charred, 25 to 30 minutes. Transfer to a bowl, cover with aluminum foil, and allow to cool, about 15 minutes.
• When eggplants are cool enough to handle, cut them in half and scrape out the flesh. Put the flesh into a colander and place over a bowl to drain, 5 to 10 minutes.
• Transfer to a mixing bowl, add crushed garlic and salt, and mash until creamy, about 5 minutes. Whisk in lemon juice, tahini, 3 tablespoons olive oil, and black pepper. Cover the bowl with plastic wrap and refrigerate for 2 hours.
• Taste, adjust seasonings, and stir in parsley and mint. Transfer to a small dish. Use the back of a spoon to swirl indentations on the surface, drizzle with remaining olive oil, and garnish with pomegranate seeds.

Steps:

• Cook the eggplants directly on the burner of a gas stove or in the oven. On a gas stove, sear the eggplants directly over a medium-high flame. Rotate every 5 minutes, until the globes are completely blackened, about 15 minutes total. Alternately, preheat the oven to 450°F. Place the eggplants on a sheet tray, poke them all over with the tines of a fork, rub them with the oil, and place the tray in the oven and cook for 25 to 30 minutes, until the eggplants collapse in on themselves and the skins are blackened.
• Place the cooked eggplants in a bowl and seal the bowl with plastic wrap to let the eggplants steam in their own juices.
• In a medium bowl, combine the tahini, lemon juice and zest, garlic, cumin, salt, and pepper.
• When the eggplants have cooled enough to touch, split them lengthwise. Using a spoon, scrape out the pulp, discarding the skins and stems. For a milder flavor, scrape the seeds off the strands of pulp.
• Use a fork to mash the pulp into the tahini-garlic mix, creating a chunky dip. Adjust the salt to taste.
• When ready to serve, scoop the eggplant mixture onto a serving plate. Use a spoon to create a well in the center and drizzle in the oil, then garnish with the molasses, pomegranate seeds, and parsley.