Smoky Eggplant Dip (Mutabbal) and Pita Bread

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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 Platewhich I highly recommend!!

For the Mutabbal:

Serves: 4/6

Ingredients:

  • 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

Method:

  1. Start roasting the aubergines over a gas flame.
  2. Turn the aubergines (from time to time).
  3. When they are completely roasted, remove them from the flame and set them aside on a plate for a few minutes.
  4. Remove the skin carefully.
  5. Open the skin and remove the flesh.
  6. Chop into very small pieces the aubergines.
  7. In a large hollow plate, place the chopped aubergines, the tahini, the Greek yogurt, the salt, the chopped garlic and the lemon juice.
  8. Mix all the ingredients together.
  9. Drizzle the top with some extra virgin oil.
  10. Sprinkle some pomegranate seeds and refrigerate before serving.

For the Pita Bread:

Serves: 4/6

Ingredients:

  • 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

Method:

  1. In the mixing bowl of a stand mixer add the flour and the sugar.
  2. Crumble the fresh yeast in the middle and add the salt on the side.
  3. Slowly pour the lukewarm water into the mixing bowl.
  4. Start to mix all the ingredients with the hook of your stand mixer on a low speed.
  5. Pour the olive oil.
  6. Gradually, mix on a high speed until the dough becomes elastic and detaches from the bowl.
  7. Transfer the dough to a greased bowl and cover it with a clean kitchen cloth, and let the dough rise for 1 hour.
  8. After 1 hour, transfer the dough onto a clean floured surface, punch it down gently to release the air.
  9. Preheat the oven to 240C degrees.
  10. Divide the dough into 4 equals balls (for me, you could do more or less depending on the size you want them).
  11. Line a wax paper on a large tray.
  12. With a rolling pin, flatten each ball into a round shape and put them on the large tray.
  13. Let them rise for 1o minutes.
  14. Bake for 15 minutes (more or less depending on the oven or until they puffed up).
  15. Remove from the oven and serve with the Mutabbal.

Bonne dégustation!

27 thoughts on “Smoky Eggplant Dip (Mutabbal) and Pita Bread

  1. Jhuls

    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

  2. Elaine @ foodbod

    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?

  3. Famidha

    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! 🙂

    • lapetitepaniere

      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! 🙂

  4. Maria Dernikos

    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.

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