Mutabal (or Moutabal) is a creamy, smoky Middle Eastern dip most often made from charred roasted eggplant, tahini, garlic, lemon juice, and olive oil. A staple of Syrian cuisine, it is popular in mezze spreads for its savoury flavour and velvety texture, often garnished with parsley, pomegranate seeds, or walnuts. In autumn I like to mix it up a bit and go with what is in season. This is quick and easy autumnal version that can be a tasty mezze dip, served as a side to grilled chicken or meats, or served on top of flat-bread with a poached egg as a quick and easy meal for one. Â
Ingredients
Half a small pumpkin (butternut is delicious but go with what you have)
1 red onion
A few shallots
3-4 cloves garlic
Small tub of Greek yoghurt
Flaky sea salt and ground pepper
A pinch of coriander, cumin, rosemary,
A pinch of chilli and/or pul biber (opitional)
Dukkha and pomegranate seeds to garnish (optional)
Chopped fresh coriander
Lashings of high-quality Extra Virgin Olive Oil
Flatbread to serve.
Method
Roast the pumpkin in a medium over until soft and golden for maximum flavour. Scoop out the flesh and allow to cool. Mash the pumpkin roughly with a fork, add half the yoghurt and salt and pepper and a pinch of your preferred blend of spices and chilli or pul biber(optional and to your taste).
Slice the onion and green onions finely, roughly chop up a 3-4 cloves of garlic. Stir fry all of this in extra virgin olive oil until crispy and golden.
Flatten the mixture on a dinner plate. Â Spread a thick dollop of the reserved Greek yoghurt on top, top with fried onions and garlic, drizzle with olive oil and sprinkling of freshly ground pepper and more chilli if you like it hot, garnish with dukkha, pomegranate seeds and chopped fresh coriander. Fry the flatbread in EVOO and cut into wedges if serving as a dip.