Lebanese Mutabal

This recipe will make approximately 4 cups of dip

Directions:

1. Roast the eggplant until the skin turns black.
2. Peel the eggplant and transfer it to a food processor or blender.
3. Add the remaining ingredients.
4. Blend until everything is well incorporated.
5. Line your trays with parchment paper.
6. Spread the dip evenly across the trays.
7. Add dividers set to ten portions.
8. Cover with a lid and freeze until solid.
9. Freeze dry (My cycle time was 32 hours)
   

Rehydration:

To rehydrate one portion of the freeze-dried dip, gradually add 1/3 to 3/4 cup of warm water while stirring. Start with a small amount of water, let the mixture sit for 5 to 10 minutes, stirring occasionally, add more water in small amounts, until it becomes smooth and fully rehydrated. You can adjust the texture allowing it to sit longer if it’s too thin. For a smoother finish, you can mash it with a fork or blend briefly.

Notes:

Try garnishing your mutabal with fresh parsley, chickpeas, and/or pomegranate seeds. It is paired well with crostini or pita bread.

Nutritional Value Per 1 portion

Calories: 110  Protein: 2.8 g   Fat: 7 g   Carbohydrates: 12 g   Sugar: 3 g   Fiber: 4.5 g