Mtabbal Bi Batenjen is an essential appetizer in a typical mazzeh and one of my favorites. It is light and rich in flavor, especially with the addition of parsley and pomegranate.
- 3 large eggplants
- 3/4 cups tahini
- 3/4 cups lemon juice
- 3 tablespoons yogurt
- Salt to taste
- Handful of chopped parsley
- A drizzle of olive oil
- There are two ways to cook the eggplants. Both require keeping the eggplants intact, with their skins on. Either put them on a tray and place them in a heated oven until they become soft. Or directly place them on the stove’s open flame, turning it around when one side is cooked, until the entire eggplant becomes soft. The second method is definitely messier, but I personally prefer it.
- Once the eggplants have cooled, peel them and remove their top and any excess fluids.
- With a fork or potato smasher, smash the eggplants together until you attain a cohesive, almost lump free mixture.
- Add the tahini, lemon juice, yogurt and salt. Mix until well combined. Add the parsley.
- After everything is well combined, place in the plate and garnish with the pomegranate and a drizzle of olive oil.
What is amazing about this recipe is its measurements. It is so easy to manipulate the quantity of the dish needed. Every large eggplant needs 1/4 cups tahini, 1/4 cup lemon juice, and 1 tablespoon yogurt. So you can simply increase or decrease the quantity based on the number of people (or your cravings!).
A refreshing dish that can work as an appetizer or next to the main course. It also goes great alongside fresh vegetables. Indeed, a must try!