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.

Mutabbal (raja Roasted Eggplant Dip)

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

  1. Preheat the oven to 400°F (200°C).
  2. 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.
  3. 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.
  4. In a food processor, combine the roasted eggplant, tahini, garlic, lemon juice, cumin, and salt. Blend until smooth.
  5. Transfer the mixture to a serving dish, drizzle with olive oil, and garnish with chopped parsley.
  6. 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