Roasted for 40 minutes until incredibly tender, the eggplant has such a wonderful texture to craft this classic Syrian dip, with tahini garlic and parsley.
- 2 eggplants (about 900 g)
- 60 ml (¼ cup) extra-virgin olive oil, plus extra for drizzling
- 2 garlic cloves, minced
- sea salt flakes
- 2-3 tbsp tahini
- ½ tsp ground cumin
- 1 lemon, juice
- 1 tbsp chopped parsley
- warm pita bread, to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
- Preheat the oven to 250°C. Cut the eggplants in half lengthwise, then prick the skin all over with a fork. Place on a baking paper - lined baking tray and brush all over with a little olive oil. Roast for 35–40 minutes or until very tender. Remove from the oven and allow to cool.
- Scoop the eggplant flesh into a large bowl and mash very well with a fork. Place the garlic and a good pinch of salt in a mortar and pound into a paste. Add the garlic paste, olive oil, tahini, cumin and lemon juice to the eggplants and stir until smooth and well combined.
- Serve the mutabal scattered with parsley and a drizzle of oil, with pita bread for scooping
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Photography by Adam Liaw.