Jordanian Mutabbal
Oven-roasted eggplant with tahini, lemon and measured pomegranate-mint garnish.
Preparation: 30 min · Cooking: 35 min · Total: 1 hr 25 min · 2 servings
Ingredients
- 400 g Whole RAW eggplant
- 50 g Tahini suitable for uncooked service
- 1 clove Garlic
- 15 ml Olive oil for garnish
- 22.5 ml Lemon juice
- 15 g Fresh clean pomegranate seeds
- 2 g Fresh mint
- Salt, to taste
- 15 g Optional pasteurized plain thick yogurt (optional)
Instructions
Wash produce and preheat
Wash the whole 400 g raw eggplant, 2 g mint and suitable fresh seeds. Peel garlic using clean tools. Preheat the oven to 230°C and pierce eggplant skin several times; use an oven-rated tray. Raw weight does not guarantee cooked flesh yield.
Wash the whole 400 g raw eggplant, 2 g mint and suitable fresh seeds. Peel garlic using clean tools. Preheat the oven to 230°C and pierce eggplant skin several times; use an oven-rated tray. Raw weight does not guarantee cooked flesh yield.
Roast until collapsed
Roast at 230°C, turning and checking from 35 minutes until flesh is completely soft/collapsed inside. This oven adaptation does not promise open-flame smoke flavour; no gas-flame or campfire equipment is required.
Roast at 230°C, turning and checking from 35 minutes until flesh is completely soft/collapsed inside. This oven adaptation does not promise open-flame smoke flavour; no gas-flame or campfire equipment is required.
Roast until collapsed: 2100 seconds
Cover briefly and peel safely
Transfer to a heatproof bowl and cover from 10 minutes. Open away from steam and peel with clean tools once safe to handle. Do not rinse cooked flesh under the tap after washing the raw vegetable beforehand.
Transfer to a heatproof bowl and cover from 10 minutes. Open away from steam and peel with clean tools once safe to handle. Do not rinse cooked flesh under the tap after washing the raw vegetable beforehand.
Cover briefly and peel safely: 600 seconds
Drain excess liquid
Drain peeled flesh in a clean colander, checking from 10 minutes until excess liquid releases, then chop coarsely. Discard released liquid; do not force an unmeasured cooked-flesh-to-tahini ratio.
Drain peeled flesh in a clean colander, checking from 10 minutes until excess liquid releases, then chop coarsely. Discard released liquid; do not force an unmeasured cooked-flesh-to-tahini ratio.
Drain excess liquid: 600 seconds
Mix the measured dressing
Crush 1 garlic clove with salt and mix with all 50 g tahini and 22.5 ml lemon juice. For half, mince one measured clove and divide it instead of rounding up to a whole clove; half lemon juice is 11.25 ml.
Crush 1 garlic clove with salt and mix with all 50 g tahini and 22.5 ml lemon juice. For half, mince one measured clove and divide it instead of rounding up to a whole clove; half lemon juice is 11.25 ml.
Combine and keep yogurt optional
Mash eggplant with all measured dressing using a fork, retaining texture. Stir in the listed 15 g pasteurized thick yogurt ONLY if chosen; it is optional in every language. Keep this identity separate from approved Baba Ghanoush without universal regional exclusivity claims.
Mash eggplant with all measured dressing using a fork, retaining texture. Stir in the listed 15 g pasteurized thick yogurt ONLY if chosen; it is optional in every language. Keep this identity separate from approved Baba Ghanoush without universal regional exclusivity claims.
Garnish with listed quantities
Spread in a clean serving plate and add exactly 15 ml olive oil, 15 g clean pomegranate seeds and 2 g mint. Divide into 2 catalogue shares with no unlisted garnish or oil pool.
Spread in a clean serving plate and add exactly 15 ml olive oil, 15 g clean pomegranate seeds and 2 g mint. Divide into 2 catalogue shares with no unlisted garnish or oil pool.
Refrigerate promptly
Refrigerate shallow portions promptly at 4°C or colder and use within 2 days or an earlier ingredient deadline. Do not repeatedly warm/chill this ready-to-eat dip; the optional yogurt does not extend any storage clock.
Refrigerate shallow portions promptly at 4°C or colder and use within 2 days or an earlier ingredient deadline. Do not repeatedly warm/chill this ready-to-eat dip; the optional yogurt does not extend any storage clock.
Tips
- Ingredient amounts scale for 1–8 catalogue servings; step quantities describe the base of 2 shares. Halve every numeric input for 1, multiply by four for 8, including process waters, garnish and operating allowances. Time, temperature, thickness and pan depth do not multiply: use matching-depth pans/small batches. Piece yields are separate from shares. Cup = 240 ml, tbsp = 15 ml, tsp = 5 ml. Record bounded optional water/oil adjustments; reconcile if inadequate.
Common mistakes
- Keep perishables at 4°C or colder and raw meat/fish/flour tools separate from ready-to-eat food. Refrigerate shallow portions promptly within 2 hours, or 1 hour above 32°C; do not wait for complete counter cooling. These are refrigeration deadlines, not a guaranteed time for any deep pot to reach 4°C.
Substitutions
- Keep specified raw/cooked/prepared states and measured components. Check actual product labels/allergens and stricter directions; reconcile incompatible products instead of silently replacing them.
Storage
Keep covered at 4°C or colder and use within 2 days or an earlier component-label deadline. This selected household limit is not validated shelf life. Keep perishables at 4°C or colder and raw meat/fish/flour tools separate from ready-to-eat food. Refrigerate shallow portions promptly within 2 hours, or 1 hour above 32°C; do not wait for complete counter cooling. These are refrigeration deadlines, not a guaranteed time for any deep pot to reach 4°C.
Reheating
Reheat cooked leftovers only once to 74°C throughout. Do not repeatedly warm/chill dips or cream-filled pastries, or try to repair earlier unsafe holding by reheating.
About this recipe
Oven-roasted eggplant with tahini, lemon and measured pomegranate-mint garnish.
Editorial approval does not establish independent kitchen testing. Check allergens and follow safe food handling.