Time flew, and in September I received a copy of the famous Palestine on a Plate, I was happy to see my own recipe published in a book, but was so keen to discover so many new ones! The book is a beautiful homage to Palestinian food and features many great recipes from her mom, aunts, and grandma, reminding me a lot of my family culture.
Today, I’ve prepared a delicious smoky eggplant dip (mutabbal) served with pita bread. Simple yet so delicious, both of these recipes are adapted from the book Palestine on a Plate, which I highly recommend!!
For the Mutabbal:
- 2 large aubergines
- Salt (to taste)
- 2 tablespoons of tahini
- 60ml Greek yogurt
- Juice of 1 lemon
- 1 garlic clove
- Pomegranate seeds
- Extra virgin olive oil
- Start roasting the aubergines over a gas flame.
- Turn the aubergines (from time to time).
- When they are completely roasted, remove them from the flame and set them aside on a plate for a few minutes.
- Remove the skin carefully.
- Open the skin and remove the flesh.
- Chop into very small pieces the aubergines.
- In a large hollow plate, place the chopped aubergines, the tahini, the Greek yogurt, the salt, the chopped garlic and the lemon juice.
- Mix all the ingredients together.
- Drizzle the top with some extra virgin oil.
- Sprinkle some pomegranate seeds and refrigerate before serving.
For the Pita Bread:
- 400g plain flour/all purpose flour
- 4g fresh yeast
- 1 teaspoon of sugar
- A pinch of salt
- 240ml of lukewarm water
- 3 tablespoons extra virgin olive oil
- In the mixing bowl of a stand mixer add the flour and the sugar.
- Crumble the fresh yeast in the middle and add the salt on the side.
- Slowly pour the lukewarm water into the mixing bowl.
- Start to mix all the ingredients with the hook of your stand mixer on a low speed.
- Pour the olive oil.
- Gradually, mix on a high speed until the dough becomes elastic and detaches from the bowl.
- Transfer the dough to a greased bowl and cover it with a clean kitchen cloth, and let the dough rise for 1 hour.
- After 1 hour, transfer the dough onto a clean floured surface, punch it down gently to release the air.
- Preheat the oven to 240C degrees.
- Divide the dough into 4 equals balls (for me, you could do more or less depending on the size you want them).
- Line a wax paper on a large tray.
- With a rolling pin, flatten each ball into a round shape and put them on the large tray.
- Let them rise for 1o minutes.
- Bake for 15 minutes (more or less depending on the oven or until they puffed up).
- Remove from the oven and serve with the Mutabbal.
27 Comments Add yours
What a wonderful thing, Linda! I can imagine how happy you are when you found your recipe published. 😀 This looks so delicious – a perfect dip for the beautiful pita bread. Enjoy your week, super friend! 😉 x
Thank you so much, Jhuls for your kind and supportive words. I really appreciate it. Have a lovely week ahead, my friend! 🙂 xx
How wonderful! I love that you are featured, it’s a beautiful book, and you are a great cook 🙂 xx
I love your mutabal ❤ when I have tried roasting aubergines over the flame on my gas hob, it’s made a big mess – do you have any tips?
Thank you very much, Elaine. That’s very sweet of you!
I made a big mess in my kitchen too 😀 The best way to roast aubergines is the bbq (I know is more complicated for you with the climate)! Have a wonderful week ahead! 🙂 xx
Thank you xxx
I think I’ll stick to using my grill 🙂
That’s awesome Linda! Congratulations:)
This dip sounds wonderful!
Thank you so much, Freda for your nice comment! Have a nice day! 🙂
Happy Fiesta Friday Linda and I love this dip ❤
Thanks so much, Laura! 🙂
This dip looks lovely, and I think my family would really enjoy it! The pomegranate seeds are a great addition! And thanks for sharing the homemade pita bread recipe! Congratulations on getting your recipe included in a cookbook!
Thank you so much, Jenny for your nice comment! The dip is very tasty (you can add more lemon juice if you want) and the pita bread is very easy to make! Have a nice day! 🙂
Beautiful! I expected the dip to contain beans. But just yogurt! I can’t wait to make it. Congratulations!
Thank you very much, Mimi! Give it a try, and do let me know how it turns out! 🙂
I can’t wait!
Lovely pictures ( like always ).My daughter will enjoy this. I have to give it a try.
By the way I’ve nominated you for the 2016/2017 tag, which you can find here: https://felisrecipes.com/2017/01/19/20162017-tag/
Thank you so much, Felicia for your kind comment and thank you for the nomination, I really appreciate it!
Have a lovely weekend! 🙂 xx
Oh, you’re very welcome. Ir’s a really pleasure to browse your blog …every recipe and picture are just unique. 🙂
Wow! I have been waiting to get my hands on that book too. Congratulations dear! So glad for you! Can you believe, I use to never have any kind of aubergines until I tasted Baba ganoush. Btw, what do you think is the difference between baba ganoush and muttabal? Once again! Congratulations! 🙂
Thank you very much, Famidah for your kind comment. I really appreciate it. I’m a huge fan of aubergines and trust me the recipe is easy and really nice.The difference between Baba Ganoush and Mutabbal, Mutabbal has yogurt!
Have a lovely day! 🙂
I’ve never made muttabal but it looks delicious. I love that you added pomegranate seeds. The dip looks so pretty. -Ellie
Thank you very much! 🙂
Love the idea of adding the pomegranate seeds….pretty and delicious pairing with the aubergine!
Thank you so much! 🙂
Congratulations. Its been so long since I have been able to sit and enjoy recipes. I follow you on IG and get lost in the moment. Your recipe is something I will try as soon as the aubergines come into their own over here.
Thanks so much for taking the time to visit my page and for your compliments. The recipe is delicious and so refreshing. I hope you will like it.
I’m a huge fan of your page!
Have a nice weekend! 🙂
Thank you Linda what a wonderful reply. I feel very honoured. M x