Mutabbal (raja Roasted Eggplant Dip)
Mutabbal, also known as Raja Roasted Eggplant Dip, is a popular dish in South Sudanese cuisine. It is a flavorful and creamy dip made from roasted eggplant, tahini, and a blend of spices. This dish is perfect for serving as an appetizer or a side dish with pita bread or fresh vegetables.
Ingredients
- 2 large eggplants
- 3 tablespoons tahini
- 2 cloves garlic, minced
- 3 tablespoons lemon juice
- 1/4 teaspoon cumin
- Salt, to taste
- 2 tablespoons olive oil
- 1 tablespoon chopped parsley, for garnish
Instructions
- Preheat the oven to 400°F (200°C).
- Prick the eggplants with a fork and place them on a baking sheet. Roast in the preheated oven for 30-40 minutes, or until the skin is charred and the flesh is soft.
- Remove the eggplants from the oven and let them cool. Once cooled, peel off the charred skin and place the flesh in a colander to drain any excess liquid.
- In a food processor, combine the roasted eggplant, tahini, garlic, lemon juice, cumin, and salt. Blend until smooth.
- Transfer the mixture to a serving dish, drizzle with olive oil, and garnish with chopped parsley.
- Serve the mutabbal with pita bread or fresh vegetables.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 30 minutes
- Total time:
- 45 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 120 per serving
- Carbohydrates
- 10g
- Protein
- 3g
- Fat
- 8g
Supplies
Baking sheet Food processor Serving dish
Tools
Fork Colander
Serving suggestions
Serve the mutabbal with a drizzle of olive oil and a sprinkle of sumac for added flavor.
Tips & tricks
For a smokier flavor, you can also grill the eggplants instead of roasting them in the oven.
Cost
$8