Authentic Mutabal Salad is a flavorful and popular dip in Middle Eastern cuisine. It's made using roasted eggplants, tahini, lemon, and yogurt to create this creamy and smoky dip! It pairs well with just about any Mediterranean-inspired dish!
Wash and dry the eggplants and place them on a baking sheet. Pierce them about 6 times with a fork to allow proper venting.
Bake for 45-55 minutes, turning every 15 minutes. They should deflate when cooked properly. Check for doneness to make sure they don't overcook and become dry.
Remove them, cut a slit down the center and allow them to cool completely before handling.
Once cooled, remove the inside and place in a food processor with tahini, yogurt, lemon juice, garlic, and salt.
Blend for a few minutes, until combined and completely smooth.
Plate in a bowl, top with optional garnishes like olive oil, parsley, and tomatoes. Enjoy with pita bread.
Notes
Smoked salt: If you don't have it, use a dash of liquid smoke or omit and use regular salt.Storage: Store in an airtight container in the fridge for up to 5 days.