Today = the end of our amazing trip to Greece. It’s a sad day for both of us – we had an amazing time and would do it again in a heartbeat. We loved each and every part and I hope you guys enjoyed the daily photos just as much as I did. I’m excited to share more of the trip in depth over the next few weeks.
Maybe it’s the perpetual Greek influence I’ve been experiencing these past two weeks, but today I’m posting the second Middle Eastern recipe of the month. While the first recipe was more of a salad (called fattoush), this recipe is an eggplant dip. This was another one of those dishes which I had no appreciation for until I grew older. Now I can’t get enough of it and I’m always excited when my mom decides to serve it. Mutabal (pronounced MOO-TEB-BEL) is a combination of eggplant, tahini, garlic and lemon. The latter three are all major components of Middle Eastern cooking. Tahini is sesame paste and can be found in any international grocery store – it’s a super thick paste that doesn’t have the best of flavor on its own but is crucial (and delicious) in several Middle Eastern foods. It’s what ultimately makes Mutabal so unique.
2 c roasted eggplants*
1-2 garlic cloves
2 T tahini
1/2 c plain yogurt
1/2 lemon, juiced
garnish: olive oil, minced fresh parsley
*roast eggplants on the grill or in a toaster oven
In a blender, combine eggplants, garlic, yogurt, tahini and lemon. Spread on a plate and smooth out with a spoon. Drizzle with olive oil and top with a garnish of parsley.