Grilled Eggplant Mutabal
Serving Size, Ingredients and Equipment:
Equipment: a grill with briquette charcoal (with an amount of briquettes equivalent to about 2-3 closed fists), long skewers or tongs and a mortar & pestle or food processor for pureeing.
Ingredients for 8 servings:
- 3 small-to-medium sized eggplants
- 3 garlic cloves
- 1/3 cup liquid tahini (a variety that is more creamy instead of oily)
- 1 tsp salt
- 1/4 tsp ground black pepper
- 1/4 tsp cumin
- 2 tbsp lemon juice
Optional: olive oil, ground sumac powder
Cooking Instructions and Methods:
Ignite your grill briquettes and let the heat of your grill develop for about 25 minutes. At this point, the tops of your briquettes should have some white ash visible on them. When you hold the meaty portion of your palm about a hand‘s width away from the fire, you should only be able to hold it there for 4-5 seconds. If this is the case, your fire is ready.
Poke each eggplant about 5 or 6 times. This is necessary to prevent the eggplants from exploding while grilling. Place each eggplant on a skewer or similar tool for grilling, or use long tongs for the next steps.
Grill the eggplants directly on the coals for 5 minutes, then do a 1/3 rotation. Grill for 5 more minutes before doing a final rotation and charring the third portion of each eggplant for another 5 minutes. After theses 15 minutes, the outsides of the eggplants will be charred and the insides will be steamed and soft. Remove he eggplants from the coals and set them aside to cool.
Pound the garlic, salt and cumin to a paste in a mortar and pestle, then mix in the tahini.
Spoon out the inner flesh of the eggplants and mix with the tahini mixture until you arrive at your desired texture, making sure to avoid any charred bits.
Serve cold or at room temperature, with some drizzled olive oil and sumac powder as optional toppings.
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