Matabbel Recipe

This is a Syrian recipe, and a favorite of Hasan’s mom. An excellent way to eat eggplant! It’s basically the same thing as baba ghannouj, just a different name. I like this version because I think the walnuts are a nice touch, but they’re optional.


Roast 4 small eggplants (or 2 medium sized ones) at 450 F, turning occasionally, until the skin becomes papery and dark.

Put eggplants into a bowl to cool. Peel off the skin (will come off easily) and mash the flesh.

Combine 1 Tbsp Tahini (stir the bottle before using), 5-6 crushed garlic cloves, juice of 1 medium lemon, and salt to taste (about 1/2 tsp) in a large bowl. Stir well.

Add mashed eggplant to the above mixture, and mix well.

Optional: Add 1 cup yogurt.

Add one large handful of crushed walnuts, 1/2 cup chopped parsley, and 2-3 Tbsp extra virgin olive oil, and stir.

Garnish with walnuts and parsley







Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s