Our Culture:

Mutabel Al-Bathinjan holds an authentic and cherished place in Jordanian culture, often considered the smoky and sophisticated cousin of hummus. It is an essential component of the mezze table, reflecting the Jordanian love for vegetables and dips made from local, sun-grown produce. The traditional method of char-grilling or open-flame roasting the eggplants is key, imparting a distinct smoky flavor that is highly valued. This dish embodies the Jordanian culinary principle of “al-tabkh bil rīha” (cooking by aroma), where the scent of roasting eggplants signals a generous and welcoming home. Served as a shared appetizer with warm bread, it represents the communal and hospitable nature of Jordanian meals.
Nutrition Tip:

Eggplant is rich in phenolic compounds, which are antioxidants that help prevent cancer and cholesterol build-up, as well as fight bacterial and viral infections.
Ingredients:

1 kg (2-3) | Eggplants

¼ cup | Yogurt

¼ cup | Lemon

1 T | Tahini

1t | Garlic (crushed)

1T | Dried mint

Salt and pepper

Steps:

1- Roast eggplants in the oven until tender. Allow to cool.

2- Remove and discard the skin of eggplants.

3- Combine tahini, garlic, lemon juice, pepper, and salt in a food processor, and blend.

4- Add eggplants and blend well.

5- Remove from the food processor and place in a serving bowl.

6- Garnish with parsley and olive oil.