MUTABBAL (EGGPLANT SALAD)
There are a variety of eggplant salads in Palestinian cuisine, but this is one which you will find in every restaurant as part of the traditional "Meza".
Provided by Palis Favorites
Categories Vegetable
Time 1h
Yield 1 Mutabbal, 4 serving(s)
Number Of Ingredients 7
Steps:
- Remove the head of the eggplants, and make two horizontal incisions with the knife on each side of the eggplant.
- Place the eggplants under the grill for 30 minutes, until the skin is almost burnt. In the meantime, mix the two tablespoons of Tehina with the lemon juice until it becomes a smooth light beige uniform paste.
- Remove the eggplants, and place them on a plate.
- Bring a deep dish and open up the eggplants.
- Start removing the inside of the eggplants and placing it in the deep dish. Make sure you don't take any of the skin.
- The insides of the eggplant will be slightly watery, so mix it with a fork which would at the same time cut it into smaller pieces, almost a paste though not uniform in any way.
- Add the Tehina paste and mix well with the fork.
- Crush the garlic cloves with the chili pepper and add to the mixture.
- Mix well. Add salt and olive oil to taste.
MUTABAL (EGGPLANT-TAHINI DIP)
Not to be mistaken for baba ghanouj, mutabal is a dip that leans on spices rather than citrus for its flavor. Serve with pita and raw vegetables for dipping.
Provided by Reem Assil
Yield Makes 2 cups
Number Of Ingredients 12
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.
GRILLED EGGPLANT AND FRESH MOZZARELLA SALAD
Provided by Michael Symon : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Set up a grill for cooking with direct and indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only.
- Peel the eggplants and slice into 1/2-inch-thick rings. Sprinkle with salt and pepper and drizzle with olive oil on both sides. Place on the direct-heat side of the grill and char, cooking until softened, about 2 minutes per side. Remove to a cutting board and cut each slice into quarters.
- In a small bowl, whisk together the red wine vinegar, Dijon and honey. Drizzle in 1/2 cup of olive oil and season with salt and pepper. In a large bowl, combine the arugula, mozzarella, onion and eggplant. Dress with the vinaigrette and serve!
MEDITERRANEAN EGGPLANT " SALAD"
A very light and refreshing summer eggplant dish. This is actually lightly fried, thinly sliced eggplant with a Mediterranean inspired pasta salad on top. It is also a lot like a deconstructed cold lasagna.
Provided by Chef Jean
Categories Vegetable
Time 50m
Yield 6 , 6 serving(s)
Number Of Ingredients 16
Steps:
- Slice eggplant lengthwise, about 1/4 in thick.
- Whisk the lemon juice, parsley and salt and pepper together in a large bowl, slowly pour in the olive oil while whisking, then slowly pour in the 1/2 cup of vegetable oil while whisking.
- Cut the lasagne noodles in thick strips.
- Stir in the tomatoes, capers, onion, pasta, mozzarella, and olives. Set aside.
- Heat the frying oil in a large frying pan to about 350°F (or hot enough to fry to a golden brown).
- Whisk together the eggs and half-and-half.
- Dredge the eggplant slices in the flour, then in the egg wash.
- Fry each slice of eggplant for about 2 minutes on each side or until golden brown. Lay on paper towels to drain and cover with a cloth towel to keep warm.
- Lay two or three slices of eggplant on each plate and pile the pasta salad in the center only to allow the edges to stay nice and crispy.
Nutrition Facts : Calories 1867.3, Fat 185.6, SaturatedFat 28.7, Cholesterol 122.9, Sodium 481.4, Carbohydrate 41.1, Fiber 5.1, Sugar 4.8, Protein 16.3
GRILLED EGGPLANT DIP (MUTABAL)
Mutabal is a delicious eggplant dip. Its key ingredients are grilled eggplant and tahini with some lemon, herbs, and spices, which give it smoky, nutty, peppery, and lemony flavors. This is the authentic recipe, and it is way better than modified recipes that use yogurt.
Provided by Muaddi Craft Distillery
Categories Appetizers and Snacks Dips and Spreads Recipes
Time 2h55m
Yield 12
Number Of Ingredients 10
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.
Nutrition Facts : Calories 121 calories, Carbohydrate 15.1 g, Fat 7 g, Fiber 8.5 g, Protein 3.1 g, SaturatedFat 1 g, Sodium 329.6 mg, Sugar 5.5 g
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MUTABBAL (EGGPLANT DIP) - LITTLE SUNNY KITCHEN
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- First you need to roast the eggplant by placing it directly over the fire on your stove top. Roast it for about 15 minutes by turning it from side to side until it's black and the pulp is soft and tender.
- Once the eggplant is done, you need to peel off the skin, and then mash it using a fork or a potato masher.
- Add minced garlic, salt, and juice of a lemon, mix. Then add the Tahini sauce (which is made by mixing the tahini paste with cold water and lemon juice - unless you have used all of the juice in the previous step)
- When serving, drizzle with a little bit of olive oil, and garnish with Summaq and parsley or crushed mint leaves. Serve warm or cold with pita or taboun bread.
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