There’s a cafeteria-type restaurant that I frequent because it has the best mutabbal (similar to baba ghanoush) ever. It’s a Toronto-based Middle Eastern chain and I love it. My husband grew up in the Middle East and it reminds him of his childhood, eating fresh and puffy pita breads out of the oven with some juicy chicken shawarma right off the spit. I have to agree the vibe in there transports you to the Middle East. I have been to Dubai a few times and have a lot of friends from Dubai here in Toronto and the consensus is the same — it’s the Middle East in Toronto!
My sister-in-law came to see me for a day over the summer (she lives in a small town, with no Middle Eastern food), we had lunch at a nice restaurant and shopped for a bit. After we were done shopping she asked if I was hungry. I’m always ready to eat, so then she suggested going to the Middle Eastern restaurant. I’m sure it was her plan all along! When my sister visited me it was the same scenario all over again. We got takeout mutabbal every day of her visit!
I know I could easily buy mutabbal, but to be honest I’m kind of embarrassed going back to the same place so often. The staff probably think, “This girl is crazy and doesn’t she every get sick of mutabbal?!!” The answer to that is most definitely NO! Anyway, to save one trip per week to the restaurant, I decided to start making mutabbal at home. It’s just as good and easy to make. But when I need a quick fix I know I can get takeout in 10 minutes. My version tastes the same because I broil the eggplant for the last few minutes. It gets a charcoal-y and smokey taste, which I love. It is even better if you have a gas stove or grill where you can roast the eggplant. The smokiness is my favorite part along with the crunchy contrast of the beautiful pomegranate seeds. Do try to make this – don’t say I didn’t warn you when you become ADDICTED!
adapted from this video
Makes a medium-sized bowl enough for 4 people, as a starter/appetizer
1/4 cup olive oil
1 medium-sized eggplant
1 clove garlic
2 heaping tablespoons tahini
2 heaping tablespoons full-fat yogurt
juice of 1 lemon
1/4 cup chopped parsley (I used curly parsley because the flat-leaf was out of stock and I actually liked the texture, even though it seems to be a culinary outcast!)
1/4 cup pomegranate arils (seeds)
salt and black pepper, to taste
1/4 teaspoon of hot paprika, plus extra for sprinkling on top, or to taste
Preheat your oven to 400 degrees. Poke a few holes in your eggplant with a knife and place on a baking tray. Roast in the oven for about 30 minutes and after 30 minutes turn your broiler on and let the eggplant broil for 5-7 minutes. If you can roast your eggplant on a gas stove or grill – it will be even smokier.
Once the eggplant is cooked, allow it cool so that you can scoop the flesh out. Discard any extra seeds if your eggplant has a lot of seeds.
Next, make the garlic clove into a paste by sprinkling some salt on the garlic clove and scraping the garlic on a cutting board with a sharp knife at an angle.
Add the garlic to a bowl with the scooped out eggplant flesh. Mash the eggplant with a potato masher, fork, or pestle until it starts to become smooth. Next add in the tahini, yogurt, and lemon juice. Keep mashing until the mixture becomes smoother. Add in salt, pepper, paprika, half the parsley, and half the olive oil. Stir until the mixture is well-combined.
Place the mutabbal onto a deep plate and top with the pomegranate arils, parsley, a little extra paprika, and olive oil. Serve with warm pita bread.