Mutabal and Baba Ghanoush are the two most common recipes I get asked about, so I decided to re-publish how to make Mutabal in a proper recipe post rather than my previous "scientific paper" post.
Along with Hummus, this is the most common Mezze dish. You will see it on every table in every Syrian restaurant. The dish basis is char grilled aubergine. This gives Mutabal its characteristic smokey flavour that works a treat with BBQ.
There are some variations to this dish. You can use deep fried aubergine instead of the grilled one. This is as delicious but could be a bit oily if the aubergines are the large variety you can buy in the UK supermarkets.
The other main ingredient in this dish is Tahini. For those who don't know it, it is sesame seed paste. You can buy it from middle Eastern shops as well as large supermarkets.
Here is my recipe:
Start by placing the aubergine whole directly on open flame and cook it till it is charred on the outside and soft on the inside. Turn around every few minutes so it is charred all over. This method gives the dish its characteristic smokiness. No other way of cooking can give you that exact flavour. Grilling in the oven doesn't work but you can put your aubergine directly on electric or halogen hub. The cooking process should take 15-20 minutes.
After you cook the aubergine, cover with cling film for 20-30 minutes. Remove the charred skin, it should come off easily, then mash the aubergine with a fork.
Add the rest of the ingredients. There is no exact amounts, add more or less till you get the taste you like. I use equal amount of tahini and yogurt.
Drizzle with olive oil and serve.